Macadamia Crusted Rainbow Trout with Coconut Lemon Basil Sauce

Macadamia Crusted Rainbow Trout with Coconut Lemon Basil Sauce

So, remember when I announced that I could post more and more and more because I now have the internet at my house? Yeah… Good in theory… So now I’ve got the internet but I’ve barely had a moment to actually use it or even come up with any new recipes! But the good news is, we’re experiencing a massive heat wave (it’s currently 104° outside), so I will basically be confined to my home for the weekend.

It’s so dang hot outside. I’m actually sitting on my patio as we speak doing absolutely nothing, but totally dripping in sweat. Cupcake is over by the pond rolling around in a mud hole she so graciously created and I’m  going to eventually have to get up and spray her off with the hose while she loudly protests. Oooooooh Cuppy.

So this morning, while baking in advance for the 4th of July, I decided to watch Terminator as I baked. Now, I thought that I had seen all of the Terminator movies, but apparently I had not seen the first one. I didn’t realize that at one point Arnold Schwarzenegger had been the bad guy! Then I realized that my memory of having seen Terminator 1 was actually a memory of Kindergarten Cop. I should’ve realized something was up when a bunch of 5 year olds were telling a futuristic cyborg that he had a tumor!

And now, having seen that movie, all I can say is that the 80′s were brutal on women. B-R-U-T-A-L. Linda Hamilton is this absolutely stunning woman hiding behind large feathered hair, pants that are up to her boobs, giant sweaters, and high top sneakers. I’m not exactly sure if they were trying to paint Sarah Conner as being super-cool or super-nerdy as she pulls up in her first appearance tooting down the street on a vespa and carrying a dirty pink backpack. AM I RIGHT?!

Moving forward…

This trout recipe is 100% wonderful. I originally created the recipe to be used in conjunction with my Sun-dried Tomato and Goat Cheese Riced Cauliflower, which acts as the perfect side with flavors that compliment each other amazingly well. The Coconut Lemon Basil sauce is a bit tart and it also works extremely well on salmon.

 Macadamia Crusted Rainbow Trout with Coconut Lemon Basil Sauce

  • 2 Fresh Rainbow Trout Filets (One whole fish= 2 filets)
  • 1 Cup Raw Chopped Macadamia Nuts
  • 1-2 Lemons, Sliced

For the Sauce:

  • 1 Cup Light Coconut Milk
  • 1/4 Cup Greek Yogurt
  • 1/2 Fresh Lemon, Juiced
  • 2 Tbsp. Fresh Basil Cut into Ribbons
  • 1/2 tsp. Sea Salt
  • Black Pepper to taste
To toast the Macadamia Nuts, let your skillet become hot on the stove over medium-high heat. Pour Macadamia Nuts onto the hot skillet and stir continuously until just toasted and fragrant. Remove from heat and pour onto a plate, spreading them out. Place trout flesh-down onto the Macadamia Nuts with gentle pressure.

Place trout skin-side down on a plate and lay lemon slices on top.

Meanwhile, in a small bowl, whisk together all ingredients of the sauce, except the black pepper. Pour into a small saucepan and allow to come to a boil over medium-high heat, stirring continuously until thickened.(app. 10-15 minutes) Remove from heat and cover.

On a  preheated skillet lightly brushed with olive oil, place your trout, skin-side down with lemon slices intact, over medium-high heat and allow to cook through, about 5-7 minutes. Add pepper to taste.  Remove from heat.

Remove lemon slices and use them as a garnish. Pour sauce evenly onto each filet and serve.

But don’t forget to pair it with the Sun-dried Tomato and Goat Cheese Cauliflower! It really is suuuuuuuuucccchhhhh a great combination. I’m telling you! Come with me if you want to live!

Enjoy! I’ll be back…

Macadamia Encrusted Rainbow Trout with Coconut Lemon Basil Sauce
 
Prep time
Cook time
Total time
 
Macadamia encrusted rainbow trout with a tangy coconut lemon basil sauce.
Author:
Recipe type: Pescetarian
Serves: 2
Ingredients
  • 2 Fresh Rainbow Trout Filets (One whole fish= 2 filets)
  • 1 Cup Raw Chopped Macadamia Nuts
  • 1-2 Lemons, Sliced
For the Sauce:
  • 1 Cup Light Coconut Milk
  • ¼ Cup Greek Yogurt
  • ½ Fresh Lemon, Juiced
  • 2 Tbsp. Fresh Basil Cut into Ribbons
  • ½ tsp. Sea Salt
  • Black Pepper to taste
Instructions
  1. To toast the Macadamia Nuts, let your skillet become hot on the stove over medium-high heat.
  2. Pour Macadamia Nuts onto the hot skillet and stir continuously until just toasted and fragrant.
  3. Remove from heat and pour onto a plate, spreading them out.
  4. Place trout flesh-down onto the Macadamia Nuts with gentle pressure.
  5. Place trout skin-side down on a plate and lay lemon slices on top.
  6. Meanwhile, in a small bowl, whisk together all ingredients of the sauce, except the black pepper.
  7. Pour into a small saucepan and allow to come to a boil over medium-high heat, stirring continuously until thickened.(app. 10-15 minutes) Remove from heat and cover.
  8. On a preheated skillet lightly brushed with olive oil, place your trout, skin-side down with lemon slices intact, over medium-high heat and allow to cook through, about 5-7 minutes. Add pepper to taste. Remove from heat.
  9. Remove lemon slices and use them as a garnish. Pour sauce evenly onto each filet and serve.

 

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10 Responses to “Macadamia Crusted Rainbow Trout with Coconut Lemon Basil Sauce”

  1. July 3, 2012 at 1:55 pm #

    YUMMERS – Happy Tuesday:) Enjoy the 4th!

    • July 4, 2012 at 9:15 am #

      Thank you! I hope you have a fantastic 4th as well!

  2. July 4, 2012 at 10:56 am #

    Stay cool ! This fish looks delicious.

  3. July 16, 2012 at 7:07 am #

    This looks totally delish! I’m on a mission to cook more fish this year and I think this recipe may just have been bumped to the top of the list, thanks!

  4. November 14, 2012 at 7:40 pm #

    yummm!!! I so wish it wasn’t bedtime right now, so I could eat this!

    • Rachel
      November 15, 2012 at 11:06 am #

      Make sure you do get a chance to taste it eventually: It’s really good :)

  5. January 31, 2013 at 8:34 pm #

    This looks absolutely delicious. I’m about to embark on some very much needed low-carbness — this is SO what I need to survive. Thanks!

    • Rachel
      February 1, 2013 at 5:59 pm #

      Glad I could help! ;)

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  1. Macadamia Encrusted Rainbow Trout with Coconut Lemon Basil Sauce | LydiaStench.net Macadamia Encrusted Rainbow Trout with Coconut Lemon Basil Sauce | laundry, life and a little bit of linux - July 16, 2012

    [...] July 16, 2012 by lydia via thepescetarianandthepig.com [...]

  2. Macadamia Encrusted Rainbow Trout with Coconut Lemon Basil Sauce - The Stench Family - November 19, 2012

    [...] thepescetarianandthepig.comHold the Nuts!! Adding to this weeks menu.Permalink | Leave a comment  » [...]

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