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Pan-Fried Trout with Pistachios and Dill

You are here: Home / Blog / Pan-Fried Trout with Pistachios and Dill

Pan-Fried Trout with Pistachios and Dill

Two popular trout dishes here in south Louisiana (Trout Meuniere and Trout Amandine) are the inspiration behind this Middle Eastern fish dish accented with pistachios and fresh dill.

A Middle Eastern Take on Trout Amandine: Pan-Fried Trout with Pistachios & Dill

It’s kind of funny that my only real work experience in a restaurant was as a bartender. I started out as a bartender at Drusilla Seafood Restaurant in Baton Rouge, and I tended bar for five years before entering the seminary (for the second time) to study for the Diocese of Baton Rouge. I started tending bar about a year after I had returned home from studying with Blessed Mother Teresa’s priests in Tijuana, Mexico.

I remember having dinner with then-Bishop Alfred Hughes, who was the bishop of Baton Rouge at the time. I had just been accepted into the seminary, and we were having a casual conversation over dinner. He asked me about my experience as a bartender, noting that it seemed an unusual leap – from bartender to priest. I chuckled and said, “Actually, Bishop, there are a lot of similarities between a bartender and a priest. I can’t tell you how many confessions I have heard.” He started to laugh. “But, you will be happy to know that I have never given absolution, only Absolute.” I got a hearty laugh on that one.

Not only was Drusilla Seafood the place where I first met my wife, but it also gave me a great education in the hospitality industry and in preparing seafood dishes. Two of the most popular dishes at Drusilla were Trout Meuniere and Trout Amandine. Granted, those two dishes are basically the same. Both are Trout in Browned Butter, but the Amandine adds toasted almonds to the dish.

Trout Amandine is the inspiration behind this recipe. Speckled Trout is plentiful in south Louisiana, but you can use any firm white fish like Grouper, Black Sea Bass, Red Snapper, or Tilapia. The pistachios and dill go well together, and pan-frying the fish makes for a beautiful presentation.

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Pan-Fried Trout with Pistachios and Dill
Author: Jeff Young
Cuisine: Middle Eastern
Recipe type: Main
Ingredients
  • ½ cup milk
  • ½ cup flour
  • 1 teaspoon Cajun or Creole spices like Tony Chachare's or Konriko
  • ½ teaspoon allspice
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 tablespoons butter, plus 4 additional tablespoons to sauté the pistachios
  • ½ cup roughly chopped pistachios
  • 5 or 6 skinless trout filets
  • Juice of 1 lemon
  • 2 tablespoons fresh dill
Instructions
  1. Rinse the trout filets and pat dry with paper towels. Set aside.
  2. Combine flour, Cajun or Creole seasoning, and allspice in a wide plate or other dish. Stir well to combine.
  3. Pour milk into a wide high-rimmed plate or other dish.
  4. Season the fish filets with salt and pepper to taste. Use your hands to gently pat the seasonings into the fish, then dip the filets into the milk and dredge them in the seasoned flour to coat.
  5. Melt 4 tablespoons of butter in a large skillet over medium to medium-high heat. Add the filets in batches, but be careful not to overcrowd the skillet. Cook on each side until golden brown, about 3 minutes per side, then transfer to a serving platter. Repeat this process with the remaining batches, adding a little more butter if necessary.
  6. Add the remaining 4 tablespoons of butter to the skillet over medium-high heat. Holding the skillet over the heat (over the burner, but not on it) gently swirl the skillet around so that the butter melts evenly. Continue to cook the butter until the it starts to turn brown, about 5 minutes. Reduce the heat to medium-low, place the skillet back on the burner and add the pistachios. Cook, stirring gently, until the pistachios are toasted, about 2 to 3 minutes. Add the lemon juice and dill, then spoon the browned butter and pistachios over the fish and serve.
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Around the Table with The Catholic Foodie: Middle Eastern Cuisine

This recipe for Pan-Fried Trout with Pistachio and Dill is one of 70+ recipes you will find in my new cookbook, Around the Table with The Catholic Foodie: Middle Eastern Cuisine. The book is available now for pre-order from Liguori Publications.

Around the Table with The Catholic Foodie

Join Jeff Young The Catholic Foodie in the Holy Land

Join Jeff Young, The Catholic Foodie, Chef Matt Murphy and Fr. Kyle Sanders on a Food Meets Faith Pilgrimage to the Holy Land

Registration for my next pilgrimage to the Holy Land is now open! The pilgrimage will be from February 26 to March 8, 2015. Chef Matt Murphy, owner and operator of The Irish House in New Orleans and winner of Food Network’s Chopped in 2012 will accompany me, and Fr. Kyle Sanders, a priest of the Archdiocese of New Orleans, will travel as the Spiritual Director.

I want to invite you to grow in faith together with me around the table of the Eucharist and around the dinner table in the Holy Land.

Register before September 15, 2014 and you will receive a free autographed copy of my soon-to-be-released cookbook: Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications.
TO REGISTER: CALL SELECT INTERNATIONAL TOURS AT 1-800-842-4842.

See full itinerary HERE. You can also download it.

About Jeff Young

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold.

Previous Post: «Travel to the Holy Land with Jeff Young The Catholic Foodie Chef Matt Murphy and Fr Kyle Sanders Travel to the Holy Land with The Catholic Foodie, Chef Matt Murphy, and Fr. Kyle Sanders
Next Post: 7 Quick Takes – My First Ever – About Cookbook Writing, Radio, the Holy Land, My Baptism Anniversary and More! Me and My Wife at Her Triathlon in Gulf Shores, AL»

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About The Catholic Foodie

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold. Read More…