Best 5 Citrusy Walnut Crusted Rainbow Trout Recipes

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Do you have a hankering for a delicious and visually stunning dish that will tantalize your taste buds and impress your dinner guests? Look no further than citrusy walnut crusted rainbow trout! This delectable dish combines the vibrant flavors of citrus with the nutty crunch of walnuts to create a symphony of flavors that will delight your senses. The rainbow trout, known for its delicate and flaky texture, is perfectly complemented by the vibrant citrusy sauce, while the walnut crust adds a delightful crunch and a nutty aroma. Whether you're a seasoned chef or a home cook looking to expand your culinary skills, this citrusy walnut crusted rainbow trout recipe is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Provided by Devin

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  • Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR



Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

2 cups rice flour
Salt and freshly ground pepper, to taste
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted
6 tablespoons vegetable or peanut oil
2 lemons
2 sticks unsalted butter
1/2 cup finely chopped pecans
1/4 cup finely chopped fresh flat leaf parsley
Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar, recipe follows
2 1/2 pounds Swiss chard
1/2 pound slab bacon, cut into small dice
2 medium red onions, halved and thinly sliced
2 cloves garlic, thinly sliced
Salt and freshly ground pepper
1/4 cup Serrano Chile Vinegar, recipe follows
4 serrano chiles, coarsely chopped
2 cups white wine vinegar
Kosher salt

Steps:

  • Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
  • Preheat oven to 375 degrees F.
  • Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
  • Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
  • Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
  • While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
  • While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
  • Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
  • Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
  • Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
  • Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

WALNUT CRUSTED TROUT FILLETS



Walnut Crusted Trout Fillets image

Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite.

Provided by Bev I Am

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
3 tablespoons dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 large eggs
2 cups finely chopped walnuts
4 trout fillets
2 tablespoons butter
2 tablespoons olive oil
1 lemon, quartered lengthwise
chopped fresh parsley

Steps:

  • Using fork, stir flour, sage, salt and pepper on large plate to blend.
  • Whisk eggs in medium bowl.
  • Place walnuts on another large plate.
  • Sprinkle trout fillets with salt and pepper.
  • Dredge trout in flour mixture, then dip in eggs to coat.
  • Press both sides of trout in walnuts to coat.
  • Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
  • Add 2 trout fillets to each skillet.
  • Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
  • Transfer trout to plates.
  • Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
  • Serves 4.

HAZELNUT-CRUSTED TROUT



Hazelnut-Crusted Trout image

Categories     Fish     Sauté     Trout     Winter     Hazelnut     Gourmet

Yield Makes 2 servings

Number Of Ingredients 7

1/2 cup hazelnuts
2 (10- to 12-oz) brook trout, cleaned
1 large egg
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
  • Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
  • While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.

CITRUSY WALNUT-CRUSTED RAINBOW TROUT



Citrusy Walnut-Crusted Rainbow Trout image

Make and share this Citrusy Walnut-Crusted Rainbow Trout recipe from Food.com.

Provided by 2hot2handle

Categories     Trout

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup walnuts
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 rainbow trout fillets, with skin
2 garlic cloves, sliced
1 shallot, sliced
4 teaspoons olive oil
1 1/4 cups nonfat chicken broth
1/3 cup packed fresh cilantro
1/4 cup fresh lemon juice

Steps:

  • Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
  • Coat nonskin side of trout with mixture and set aside.
  • In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
  • Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.

Tips:

  • For a crispy crust, ensure that the trout is patted dry before coating it in the walnut mixture.
  • Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the trout from sticking.
  • Cook the trout over medium heat to ensure that it is cooked evenly throughout without burning the crust.
  • Use a citrusy marinade to enhance the flavor of the trout and to help keep it moist during cooking.
  • Serve the trout immediately after cooking, garnished with fresh herbs and lemon wedges.

Conclusion:

Citrusy Walnut Crusted Rainbow Trout is a delicious and healthy dish that is perfect for a weeknight meal or a special occasion. The trout is coated in a flavorful mixture of walnuts, bread crumbs, citrus zest, and herbs, then pan-fried until crispy. The result is a moist and flaky fish with a crispy, citrusy crust. Serve the trout with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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