This recipe is a courtesy of the Gourmet food magazine.
3 tbp of unsalted butter
3 tbp of extra virgin olive oil
½ cup pistachios crushed.
6 ounces of butterfly trout fillets
Finely ground white pepper
2 lemon slices, sliced ¼ inch thick
· Preheat the Broiler.
· Combine the butter and olive oil in a shallow bowl.
· Place the crushed Pistachios in another wide shallow bowl.
· Season the fillets with salt and pepper for 10 min
Slide the fillets through the butter-oil mixture, and then press the flesh side down into the pistachios. Place the fillets skin side down on the baking sheet and top each with two or three lemon slices.
Broil the fish for six to eight min until the nuts are golden brown and the fish has starts to flake.
Serve immediately with bubbling butter and oil spooned over.