Per serving: 390 calories, 26 g fat, 10 g saturated fat, 127 mg cholesterol, 3 g carbohydrates, 35 g protein, 173 mg sodium, 0 g fiber.
Green pipian seared trout
Prep: 10 minutes
Cook: 15 minutes
Note: Adapted from chef Arturo Flores of Park City, Utah's Chimayo restaurant. He dresses the fish with pipian, a piquant Mexican sauce. Epazote is an herb used in Mexican cooking; look for it fresh in Mexican grocery stores, or leave it out.
1 medium bunch cilantro
8 sprigs epazote, each about 6 inches long
1/4 cup plus 2 tablespoons sesame seeds
1 cup hulled pumpkin seeds
2 pounds boneless rainbow trout fillets, skin on one side
1/2 to 3/4 teaspoon canola oil
Garnish: ¼ cup hulled pumpkin seeds, toasted, coarsely ground
1. Heat oven to 350 degrees. Pulse the cilantro, epazote, sesame seeds and 1 cup pumpkin seeds in a food processor until coarsely ground.
2. Heat a cast iron skillet; smear ½ to ¾ teaspoon canola oil over bottom of pan. Sear fish on the flesh side, 45 seconds to 1 minute. Flip; season with a little salt and pepper, if you like; press the herb and seed mixture on top to cover the fillets.
3. Transfer skillet to oven; finish cooking fillets, 8 minutes. Serve garnished with the ground pumpkin seeds.
Per serving: 338 calories, 17 g fat, 2 g saturated fat, 86 mg cholesterol, 9 g carbohydrates, 36 g protein, 102 mg sodium, 4 g fiber.
Utah red trout
Prep: 20 minutes
Cook: 15 minutes
Note: Adapted from Bill Hufferd, chef-owner of Park City's Mustang Restaurant. Utah red trout is another name for rainbow trout. This dish can be served with herb roasted new potatoes and sauteed asparagus.
1 tablespoon capers, drained (or 2 caper berries, minced)