25 minutes
This simple yet delightful dish brings together the richness of trout, the crunchy texture of macadamias, and the vibrant flavors of serrano chiles and fresh lime. Perfect for a quick, yet impressive, dinner.
tablespoons
Boneless Trout Fillets, skin-on
0 oz
to taste
Garlic Clove, peeled and finely chopped
each
cups
Green Beans, trimmed
0 oz
Serrano Chiles, stemmed, halved, seeded, and chopped
each
Roasted Macadamia Nuts, coarsely chopped
cups
Cilantro, loosely packed and chopped
cups
tablespoons
1. Cook Trout Fillets
Pour the oil into a large 12-inch skillet and heat it over medium-high until it shimmers. Carefully lay the trout fillets skin side up into the skillet, sprinkling them with a pinch of salt. Cook them for about 2 to 3 minutes until the flesh turns golden. Flip the fillets using a spatula and let them cook for another minute. The fish should easily separate from the skin, ensuring even cooking and a crisp finish.
2. Prepare Garlic and Green Beans
Once the trout is done, remove the fillets from the skillet and keep them warm in the oven. Lower the heat to medium and add the chopped garlic to the skillet. Stir the garlic gently until it becomes fragrant, taking care not to let it brown. Add the chicken broth and green beans, along with half a teaspoon of salt. Cover the skillet and let the beans cook for 6 to 7 minutes until they start to tenderize.
3. Finish the Sauce
Once the beans are nearly done, increase the heat to high to concentrate the broth. Stir in the chopped macadamia nuts, cilantro, and lime juice, mixing everything well. Taste the sauce and adjust the salt if needed.
4. Serve the Dish
To serve, place the warm trout fillets on ovenproof plates and spoon the vibrant sauce generously over each piece. The combination of flavors and textures will surely make this dish a favorite at your table.
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