Enjoy some delicious recipes!

Program #748

Vicky Murphy

Hazelnut-Brown Butter Trout

4 10- to 12-oz. pan-dressed trout
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 bunch green onions, cut into thin strips
4 tablespoons butter
¼ cup hazelnuts, coarsely chopped
2 tablespoons lemon juice
3 tablespoons balsamic vinegar

Spread trout open; sprinkle meat side with cumin, salt and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2-3 minutes more or until fish flakes easily when tested with a fork. Line four plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.

Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, about 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.

Pecan Smoked Trout Salad

8 oz. pecan smoked trout, skin removed
1 lb. mixed spring salad greens
2 fresh ripe pears, peeled, cored & sliced
4 oz. mozzarella cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped mint
1 tablespoon chopped green onions
1 teaspoon Dijon mustard
1 teaspoon salt
1/8 teaspoon cracked black pepper
1/8 teaspoon sugar
1/3 cup pecan pieces, toasted

Spread salad greens in large platter. Layer pear slices, cheese and trout over greens. In a small bowl, combine oil, vinegar, mint, onions, mustard, salt, pepper and sugar. Stir with a whisk. Pour over salad ingredients. Top with pecan pieces. Serves 4 as an appetizer.

Grilled Tuna with Wasabi Sauce

2 lbs. tuna, cut into 4-8 oz. portions
3/4 cup soy sauce
2 tablespoons water
1/2 teaspoon powdered ginger
1 tablespoon wasabi

Place tuna in a shallow baking dish or bowl. Combine remaining ingredients well, then pour over tuna. Cover fish and place in refrigerate to marinate for 30 minutes, turning once. Grill about 3-4 minutes on each side over moderately hot coals. Serve immediately with Wasabi Sauce. Makes 4 generous servings.

Wasabi Sauce

1 cup low fat sour cream or mayonnaise
2 teaspoons wasabi
1/2 teaspoon powdered ginger
1 teaspoon soy sauce

Combine all ingredients in a small bowl. Sauce should be served at room temperature. Makes one cup of sauce.


Maturity is the ability to control anger and settle differences without violence or destruction.