Trout Sauteed in Walnut Oil
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
walnuts
broken or pecans |
|
| 4 | each |
trout fillets
|
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
walnut oil
or hazelnut oil |
|
| 2 | tablespoons |
sherry
or red wine vinegar |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
walnuts
broken or pecans |
|
| 4 | each |
trout fillets
|
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
walnut oil
or hazelnut oil |
|
| 3E+1 | ml |
sherry
or red wine vinegar |
|
Directions
Toast the nuts in a dry skillet over medium heat, shaking the pan often, for about 5 minutes.
Set aside. Wipe the skillet with paper towels.
Dust the fish fillets with flour and shake off the excess.
Heat just enough oil to film generously the bottom of the skillet.
Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once.
Remove the fish to a warm dish.
Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish.
