This recipe can be prepared in 45 minutes or less.


The chef at Cafe Diablo uses 6- to 8-ounce local trout fillets from Road Creek Trout Farm. We have adapted the recipe for smaller fillets.

Serves 4.

INGREDIENTS

  • 1 cup loosely packed fresh cilantro sprigs
  • 3/4 cup hulled green pumpkin seeds* (about 1/4 pound)
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • four 3- to 4-ounce trout fillets with skin
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 cup dry white wine
  • 3/4 stick (6 tablespoons) cold unsalted butter
    *available at natural foods stores

    DIRECTIONS

    Finely chop cilantro. In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin. In a shallow dish lightly beat eggs. Have flour and pumpkin seeds ready in 2 other separate shallow dishes. With tweezers remove fine bones from fillets and season trout with salt and pepper. Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off. Coat fillet with pumpkin seeds and transfer, seed side up, to a plate. Coat remaining fillets in same manner.


    In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes. Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more. Transfer fillets with a spatula to a heated platter and keep warm while making sauce.


    In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes. Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate). Remove pan from heat. Add cilantro and season with salt.


    Spoon sauce over trout fillets.