Home > Recipes > Pepitas (pumpkin seeds) >   Pepita-Crusted Trout w/ Cilantro Lime Sauce
	1 2.5oz package of Flanigan Farms Pepitas 2 tbsp flour ½ tbsp salt ¼ tbsp fresh ground black pepper 4  4-6 oz. trout fillets 1 large clove of garlic, crushed 2 medium shallots sliced thin Canola oil cooking spray 1½ tbsp corn starch 1½ cups vegetable broth or chicken broth ¼ tbsp crushed red pepper 3 tbsp chopped, fresh cilantro 1 tbsp fresh lime juice In a food processor, finely grind the Pepitas with flour, ¼ teaspoon of salt and the pepper. Pour this mixture into a flat bowl. Rinse each piece of trout with water, then place damp fish in bowl to coat with Pepita mixture on both sides; set aside. Spray a large skillet with nonstick cooking spray and saute the garlic and shallots until tender (about 5 minutes). Add the cornstarch to the chicken broth and stir to completely dissolve. Pour chicken broth into the pan and heat with the garlic/shallot mixture until it starts to bubble and slightly thicken. Transfer to food processor and add the remaining ¼  teaspoon salt, red pepper, cilantro, and lime juice. Process until smooth and set aside. Clean skillet and spray with cooking spray. Heat at medium heat, and cook trout fillets for 2 to3 minutes per side (until fish is cooked through and Pepita coating is lightly browned). Place fish onto a serving dish and top with sauce (or serve on the side). Ingredients: Pepitas                 Case Price: $12.54

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