Video Clip from “Live at 9″…..
Pistachio Encrusted Rainbow Trout
Yikes, its been almost a week ago that we went to Bonefish…delicious meal…as always….tried the “spicy shrimp” for the first time, I was impressed…I’ll have to work on that recipe. Here is my version of Bonefish’s “Pistachio Encrusted Rainbow Trout“…enjoy, I think its a winner!!!!
Pistachio Parmesan Crusted Trout
Lemon Butter Sauce:
1/3 cup white wine
Juice from 1 lemon
1/2 cup heavy cream
1 tsp. lemon zest
1/2 tsp. salt
½ tsp pepper
4 tbsp. unsalted butter
Combine white wine lemon juice in a saucepan. Let simmer until reduced by half. Add heavy cream and let simmer until thick but not brown. Add lemon zest, salt & pepper. Whisk in butter over low heat.
1/3 cup Panko’s (Japanese breadcrumbs)
1/3 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1/3 cup chopped pistachio nuts
2 lbs. Rainbow Trout
1 tablespoon butter
1 tablespoon extra virgin olive oil
Combine breadcrumbs, Parmesan, and pistachio nuts in a shallow pan. Whisk egg and milk in another shallow pan (pie pans work great). Lay trout, presentation side down and skin side up, in egg mixture than press into dry mixture firmly pressing the breadcrumbs into the fish. This is best to do ahead of time and keep fish refrigerated for at least ½ hour to prevent coating from flaking off during cooking.
In a large sauté pan heat the butter and extra virgin olive oil over medium heat. Add trout, presentation side down. Sauté for about 2 – 3 minutes. Carefully turn fish over and cook an additional 2 – 3 minutes, depending upon the thickness of the fish.
Serve with lemon butter sauce drizzled over the fish. Garnish with additional lemon zest, lemon wedges, julienned fresh basil and/or quartered artichokes hearts