Pumpkin Seed Crusted Trout
Prep time 30-45 min
1 cup loosely packed cilantro sprigs
3/4 cup hulled green pumpkin seeds
2 large eggs
1/2 cup all purpose flour
Four 3-4 oz trout filets with skin
2 TS olive oil
2 TS fresh lime juice
1/2 cup dry white wine
3/4 stick cold unsalted butter
Finely chop cilantro. In a zip lock bag crush pumpkin seeds with rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 separate shallow dishes. Season trout with salt and pepper. Dredge flesh side of filet in flour , shake off excess, and dip flesh side in eggs, letting excess drip off. Coat filet with pumpkin seeds and transfer, seed side up, to a plate.
In a 12 inch nonstick skillet heat oil over moderate heat until hot but not smoking. Cook filets , seed side down until golden, about 3 minutes. Turn filets carefully with spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer filets with a spatula and keep warm
In a small heavy sauce pan, boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add Cilantro and season with salt.
Spoon sauce over trout filets.