Sautéed Trout Fillets with a Pumpkin Seed Crust

Ingredients

  • 4 6-ounce trout fillets
  • 1 large garlic clove
  • 0.25 cup(s) dry white wine
  • 0.125 teaspoon(s) cayenne
  • Salt and freshly ground pepper
  • 0.25 cup(s) chicken stock or low-sodium broth
  • 0.5 cup(s) shelled raw pumpkin seeds
  • + 8 more ingredients
    • 2 teaspoon(s) fresh lime juice
    • 1 medium tomato
    • 0.25 pound(s) shiitake mushrooms
    • 2 scallions
    • 6 tablespoon(s) unsalted butter
    • 0.25 cup(s) plus 2 tablespoons vegetable oil
    • 1 tablespoon(s) finely chopped cilantro leaves
    • 1 tablespoon(s) sesame seeds

1. In a medium skillet, heat 1 tablespoon of the oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the wine and boil until reduced by half, about 1 minute. Add the chicken stock and boil until reduced by half again, about 1 minute. Remove the skillet fro...

View full recipe at Food & Wine

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