Recipe courtesy of Rick Bayless
Trout with Macadamias, Serrano and Green Beans (Trucha con Macadamias, Chile Serrano y Ejotes)
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive or vegetable oil
  • 4 pan-dressed (head and tail off) boneless trout; they will generally weigh about 6 ounces each 
  • Salt
  • 3 garlic cloves, peeled and finely chopped or crushed through a garlic press 
  • 2/3 cup chicken broth
  • 12 ounces green beans, tops and tails broken off (about 4 cups)
  • Fresh hot green chiles (I like 2 serranos or 1 jalapeno), stemmed
  • 1/2 cup coarsely chopped roasted macadamia nuts (about 2 ounces)
  • 2/3 cup (loosely packed) chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • Roasted Poblano Mashed Potatoes, recipe follows
Roasted Poblano Mashed Potatoes:
  • 2 pounds small red potatoes
  • 1 1/2 tablespoons salt
  • Water
  • 1 1/2 cups whole milk
  • 1 stick unsalted butter
  • 6 poblano chiles, roasted, peeled, seeded, and diced
  • Freshly ground pepper

Directions

Turn the oven on to its lowest setting. Measure the oil into a very large (12-inch) skillet and set over medium-high heat. If the skin of the 2 halves of the trout is still connected, cut them apart, making 2 fillets. Sprinkle the fish generously with salt and lay skin side up in the hot oil. Cook until golden underneath, 2 to 3 minutes. (If they don't fit comfortably in the pan, cook them in 2 batches.) Use a spatula to turn the fish and cook for a minute longer, until the flesh separates from the skin (use a corner of your spatula check at 1 edge). With the spatula, transfer a pair of fillets to each of 4 dinner plates, flipping them skin side down. Keep warm in the oven. Reduce the heat under the skillet to medium. Add the garlic and cook a few seconds until fragrant, stirring constantly. Pour the broth into the skillet, and add 1/2 teaspoon salt and the green beans. Cover the skillet (a cookie sheet works, if you don't have a lid large enough) and cook until the green beans are barely tender, 6 to 7 minutes. While the green beans are cooking, cut the chile(s) in half lengthwise and scrape out the seeds. Chop finely. When the beans are ready, uncover the skillet and add the chile(s). Increase the heat to high and cook for a minute or so to concentrate the broth. Then add the macadamias, cilantro, and lime juice and mix well. Taste and season with salt, probably another 1/2 teaspoon. Spoon a portion over each fillet and dinner's ready. Serve with Roasted Poblano Mashed Potatoes, if desired

Roasted Poblano Mashed Potatoes:

In a large saucepan over high heat, add potatoes, salt, and enough water to cover. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 minutes. At the same time, in another small saucepan over low heat, add milk, butter, and chiles and heat until butter is melted. Keep warm. Once the potatoes are tender, drain them and mash with a potato masher. Pour the milk mixture into the potatoes and stir to combine. Season, to taste, with salt and pepper. Serve hot. Yield: 6 servings

IDEAS YOU'LL LOVE

Trout Parmesan

Trout Fricassee

Recipe courtesy of Emeril Lagasse

Trout Almondine

Recipe courtesy of No Author

Cornmeal Battered Trout

Recipe courtesy of Tanya Holland

Fisherman's Grilled Trout

Grilled Whole Trout

Recipe courtesy of Tiffani Thiessen

Seared Trout over Succotash

Recipe courtesy of Dave Lieberman

Trout Cakes with Lemon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here