Pumpkin Seed Crusted Trout

Name: Pumpkin Seed Crusted Trout
Ingredients: Sauce; 4 -6 ripe tomatoes, cut in half; 1 tablespoon chopped garlic; 1 tablespoon chopped shallot; 1 teaspoon fresh thyme; 1 teaspoon fresh rosemary; 1/2 cup olive oil; salt & pepper; 2 cups zinfandel, reduced to 1/4 cup; Trout; 2 trout fillets, per person boneless and skinless; flour; 1 egg, beaten with; milk (a little); chopped pepitas (roasted pumpkin seeds chopped in a food processor); olive oil

16 ingredients

3 steps

Ingredients

Sauce
4 -6 ripe tomatoes, cut in half
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 cup olive oil
salt & pepper
2 cups zinfandel, reduced to 1/4 cup
Trout
2 trout fillets, per person boneless and skinless
flour
1 egg, beaten with
milk (a little)
chopped pepitas (roasted pumpkin seeds chopped in a food processor)
olive oil

Directions

1

Toss all sauce ingredients (except Zinfandel) into bowl and mix with tomatoes. Spread on sheet pan and bake in hot oven (450°F) 10-15 minutes until the tomatoes start to burn around the edges. Remove and carefully puree in blender. Mix in Zinfandel. Set aside.
2

Dip trout in flour and brush with egg wash. Place into pepitas, coating thoroughly each time.
3

Preheat a saute pan with a little olive oil. Place each trout filet into saute pan. Cook 2-3 minutes on medium heat. Turn over and finish cooking another minute or two. Place hot sauce on plate and lay trout filets on plate. Garnish.