Pumpkin Seed Encrusted Trout
2 yellow squash, sliced in half-moon pieces
2 Tbsp. canola oil, divided
1 tsp. salt
4 (6 oz.) trout filets
3/4 c. all purpose flour
1 egg, beaten
1/2 c. pumpkin seeds
1/2 c. Central Market Organics Low Sodium Chicken Broth
2 limes, juiced
2 Tbsp. chopped cilantro
1 Tbsp. butter
Preheat oven to 350°F. Toss squash, 2 Tbsp. oil, salt, and pepper in a bowl. Pour into
a 9x13-inch baking dish and bake 20 minutes.
Meanwhile, dredge trout in flour skin side up (skin should not have any coating), then egg
mixture, then pumpkin seeds. Set aside on a rack until all filets have been coated.
Place remaining oil in sauté pan on Medium-High heat. When oil is hot, cook trout (
skin side up) until seeds are golden brown (or until they pop). Turn fish over and cook an
additional 3 minutes. Remove fish from pan and keep warm.
Add chicken broth, lime juice, and cilantro to same skillet. Reduce by half, remove from h
eat and stir in butter.
Serve trout with cilantro-lime sauce and baked squash.
Calories: 380, Total Fat: 18g, Saturated Fat: 3.5g, Sodium: 115mg, Carbohydrates: 18g, Di
etary Fiber: 2g, Protein: 35g