Hazelnut-Brown Butter Trout

Butter, hazelnuts, lemon juice, and balsamic vinegar make a sensational brown sauce to top this main dish fish recipe.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 20 mins

Hazelnut-Brown Butter Trout

Reviews (0)

5.0 by 2 people

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Directions

  1. Spread trout open; sprinkle meaty side with cumin, salt, and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork. Line 4 plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
  2. Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.

From the Test Kitchen

TEST KITCHEN TIP:

To substitute pork chops in this recipe, use four 3/4-inch thick boneless or bone-in pork chops. Reduce salt to 1/2 teaspoon. Cook over medium-high heat 8 to 10 minutes, until browned and slightly pink in center (or desired doneness) turning once.

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Nutrition Facts (Hazelnut-Brown Butter Trout)

  • Per serving:
  • 599 kcal ,
  • 35 g fat
  • (13 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 197 mg chol. ,
  • 624 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 61 g pro.
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