• 1 Rating

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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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.

Nutrition Facts

599 calories; 35 g total fat; 13 g saturated fat; 7 g polyunsaturated fat; 14 g monounsaturated fat; 197 mg cholesterol; 624 mg sodium. 1447 mg potassium; 7 g carbohydrates; 2 g fiber; 4 g sugar; 61 g protein; 1312 IU vitamin a; 17 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 23 mg niacin equivalents; 2 mg vitamin b6; 60 mcg folate; 10 mcg vitamin b12; 232 mg calcium; 2 mg iron;


1 Ratings
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