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Grilled Trout with Hickory-Nut Topping
Fresh-caught trout makes an impressive breakfast. On days when the trout are elusive, this recipe, adapted from one given to us by Craig Bero, works just as well with trout purchased at the local fish market. Craig serves his trout on a bed of ferns
👥 4 Servings👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
📝 Preparation Steps
1
In medium-size bowl, whisk egg whites until very frothy. On waxed paper, combine 2 tablespoons hickory nuts, flour, salt, nutmeg, paprika, and pepper. One at a time, place trout in egg white, turning to coat all sides, then dip in nut mixture.
large egg whites2
2
Generously coat grill rack with nonstick vegetable-oil cooking spray, or heat oil in heavy cast-iron skillet, if using. Place trout, skin side up, on grill rack or in skillet over medium-hot coals. Grill or fry ⏱️ 3 minutes. Turn and grill or fry on remaining side until fish is opaque -- about ⏱️ 2 minutes longer.
3
Remove fish to platter or board covered with greens, placing fish with tail ends toward center. Sprinkle remaining nuts to cover tail ends of fish. Top grilled fish with chopped parsley. Add garnishes, if desired, and serve.
Nutrition Facts
calories
379 calories
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