Zea Pesto Crusted Trout - FOX 8 WVUE New Orleans News, Weather, Sports

Zea Pesto Crusted Trout

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To Make the Parmesan Pesto:

8 oz.     Basil Pesto   (your favorite)
¼ Cup    Parmesan Cheese (shredded)

  1. Empty pesto into a mixing bowl.
  2. Typically, some of the olive oil in the pesto will start to separate.  Mix well using a wire whip to re-incorporate the oil with the rest of the pesto.
  3. Add in the parmesan cheese and mix until thoroughly combined.

 

To Cook the Pesto Crusted Trout:

Trout Filet    (Rainbow or Speckled Trout)
Seasoning   (Your favorite seasoning – Chef Paul Prudhomme's Cajun Magic Seafood Seasoning is a great seasoning for this dish)
Parmesan Pesto
   (See above Recipe)
Canola Oil or Extra Virgin Olive Oil

  1. Season only one side of your trout filet with your favorite seasoning.  The amount of seasoning needed will vary depending on the size of your trout filet, but you will want enough for an even sprinkling of seasoning.
  2. Spread a thin layer of parmesan pesto on top of the seasoned side of the trout filet.  The amount of parmesan pesto needed will vary depending on the size of the fish.
  3. Place approximately 2 tablespoons of oil in a large skillet and allow the oil to warm up on medium high heat.
  4. Place the trout filet in the skillet with the "pesto crusted side" down first.  Allow it to cook undisturbed until the edges of the pesto turn brown (approximately 2 to 2 ½ minutes).
  5. Flip the trout filet and allow to cook until the fish is completely done and reaches an internal temperature of 140 degrees, (approximately 1 ½ minutes more). 
  6. Remove your pesto crusted trout from the skillet and enjoy!
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