Recipe Stolen with Permission from Kim Esrig of Eugene - Serves 2
2 Trout fillets (1 per per person)
1/2 cup seasoned fine bread crumbs
1/3 cup chopped pistachios
1/4 cup chopped fresh parsley
Zest from 1/2 lemon
Salt and Pepper to taste
2-3 tablespoons Butter of Coconut Oil
This is and excellent, nutritious, and super quick supper to make for one or for a gathering.
Mix together crumbs, chopped pistachios, parsley, lemon zest, and seasonings. Heat griddle to 375 degrees. While griddle is heating pat both sides of each trout fillet in the crumb mixture and set aside. Note Newman's trout fillets have skin on one side and will be beautifully boneless. Add butter or oil to hot griddle and melt. Place coated fillets on hot griddle and cook about 4 minutes on each side, flipping carefully. The fillets should be golden brown. Serve skin side down and pair with veggies, salad, a potato or quinoa side dish.