MACADAMIA TROUT

from Lynn Anderson

Recipe

Ingredients:	4 trout fillets (about 8 ounces each) 2 tablespoons butter, divided 2 tablespoons olive oil, divided 8 ounces macadamia nuts

Directions:	1. Rinse filets and pat dry with a paper towel. 2. Chop nuts chunky, either in a food processor in pulse mode, or by placing nuts in a plastic, sealed bag and breaking them up with a mallet. You do not want to process or chop the nuts into a fine meal, you need them to be crushed but chunky so they can be pressed easily into the trout. 2. Heat 1 Tablespoon butter and 1 Tablespoon olive oil together in a medium fry pan. When bubbly, place about half of the chunky macadamia nuts in the pan and sauté until golden brown. 3. In the meantime, in a larger fry pan, combine the remaining butter and olive oil over medium heat. Press the remaining nuts into the flesh side of each fillet. When butter and oil are bubbly, place fillets in pan, flesh side down, skin side up. Allow the macadamia crust to turn golden brown before turning the fish. This will ensure that the nut crust is cooked onto the fish and won't fall off. Cook for about 10 minutes on each side. 4. When cooked through and flaky, serve with some of the sautéed macadamia nuts on top of the macadamia encrusted trout.

Ingredients:

4 trout fillets (about 8 ounces each)
2 tablespoons butter, divided
2 tablespoons olive oil, divided
8 ounces macadamia nuts

Directions:

1. Rinse filets and pat dry with a paper towel.

2. Chop nuts chunky, either in a food processor in pulse mode, or by placing nuts in a plastic, sealed bag and breaking them up with a mallet. You do not want to process or chop the nuts into a fine meal, you need them to be crushed but chunky so they can be pressed easily into the trout.

2. Heat 1 Tablespoon butter and 1 Tablespoon olive oil together in a medium fry pan. When bubbly, place about half of the chunky macadamia nuts in the pan and sauté until golden brown.

3. In the meantime, in a larger fry pan, combine the remaining butter and olive oil over medium heat. Press the remaining nuts into the flesh side of each fillet. When butter and oil are bubbly, place fillets in pan, flesh side down, skin side up. Allow the macadamia crust to turn golden brown before turning the fish. This will ensure that the nut crust is cooked onto the fish and won't fall off. Cook for about 10 minutes on each side.

4. When cooked through and flaky, serve with some of the sautéed macadamia nuts on top of the macadamia encrusted trout.