Hazelnut-brown Butter Trout

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (10 -12 ounce) pan-dressed trout
• 3/4 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 bunch green onion, cut into thin strips
• 4 tablespoons butter
• 1/4 cup hazelnuts, coarsely chopped
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar

Recipe

• 1 spread trout open; sprinkle meaty side with cumin, salt and 1/8 teaspoon black pepper. \.
• 2 heat oil in large non-stick 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.
• 3 line 4 plates with green onion strips. transfer fish to 2 of the plates, skin-side-down. cover; keep warm.
• 4 add additional oil, as needed, to fry remaining fish. cook as above. transfer to plates. cover; keep warm.
• 5 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 black pepper.
• 6 pour nut mixture over trout; serve immediately.