Recipe courtesy of Rick Bayless

Trout with Macadamias, Serrano and Green Beans (Trucha con Macadamias, Chile Serrano y Ejotes)

Getting reviews...
  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe


Roasted Poblano Mashed Potatoes:


  1. 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:

  1. 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

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.