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Nut Recipes |
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Pepita-Crusted Trout with Cilantro Lime Sauce
1 – 2.5 oz. pkg. Flanigan Farms Pepitas 2 T flour ½ t salt ¼ t 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 t corn starch 1½ cups vegetable broth or chicken broth ¼ t crushed red pepper 3 T chopped, fresh cilantro 1½ T 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 sauté 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 2-3 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). |
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Recipe uses PEPITAS (pumpkin seeds) |
