Pumpkin Seed-Crusted Trout With Cabbage-Cilantro Salad
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cups
Green Cabbage (shredded)1.5 cups
Cilantro Leaves (fresh, divided)3 tbsps
Lime Juice (fresh)1 tsp
Chili Powder2 tbsps
Olive OilDirections:
1
Toss cabbage, 1 cup cilantro, and lime juice in medium bowl
2
Season salad to taste with salt and pepper
3
Coarsely chop pumpkin seeds in processor (pieces will vary in size)
4
Add remaining 1/2 cup cilantro and process 10 seconds
5
Turn mixture out onto plate; mix in chili powder
6
Brush flesh side of each trout with egg, coating generously
7
Sprinkle trout with salt and pepper
8
Sprinkle half of pumpkin seed mixture over flesh side of each trout; press firmly to adhere
9
Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat
10
Add 1 trout to each skillet, skin side down
11
Cook 2 minutes
12
Turn trout over and cook until browned on bottom and opaque in center, about 2 minutes
13
Transfer trout to plates; top with cabbage salad
14
Toss cabbage, 1 cup cilantro, and lime juice in medium bowl
15
Season salad to taste with salt and pepper
16
Coarsely chop pumpkin seeds in processor (pieces will vary in size)
17
Add remaining 1/2 cup cilantro and process 10 seconds
18
Turn mixture out onto plate; mix in chili powder
19
Brush flesh side of each trout with egg, coating generously
20
Sprinkle trout with salt and pepper
21
Sprinkle half of pumpkin seed mixture over flesh side of each trout; press firmly to adhere
22
Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat
23
Add 1 trout to each skillet, skin side down
24
Cook 2 minutes
25
Turn trout over and cook until browned on bottom and opaque in center, about 2 minutes
26
Transfer trout to plates; top with cabbage salad