Macadamia Encrusted Rainbow Trout with Coconut Lemon Basil Sauce
Author: 
Recipe type: Pescetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Macadamia encrusted rainbow trout with a tangy coconut lemon basil sauce.
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.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/07/03/macadamia-encrusted-rainbow-trout-with-coconut-lemon-basil-sauce/