Pumpkin Seed Crusted Trout

3/4 cup pumpkin seeds, green, hulled, crushed
1/4 cup cornmeal
1/2 cup all-purpose flour, for dredging
2 eggs, beaten with a pinch for salt and a littler water for egg wash
4 5 oz trout fillets with skin, all bones removed
2 tablespoons vegetable oil
1/2 cup butter
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon lime juice

  1. heat the oil over medium-high heat to 350F
  2. Combine the pumpkin seeds and cornmeal.
  3. Season the trout with salt and pepper. Dredge flesh side in flour, shaking off excess. Then dip flesh side in egg, letting excess drip off.
  4. Coat fillets with cornmeal mixture.
  5. Add trout, seed side down, to pan and cook until golden, 2-3 minutes.
  6. Turn fillets and cook until just done, 1 minute. Transfer to heated platter and keep warm.
  7. heat the butter until it starts to foam and just begins to brown. Add the parsley and lime juice. Spoon over trout fillets
Chef: Nice look to the fish,  like the larger pieces of pumpkin seeds. Crust has a good consistency and separates from fish nicely. The melted butter really works and nice how it flows onto the calabacita.

Personal/Team: The pumpkin seeds gave a nice flavor to the fish. I like the crunch. I also thought the herb butter was the perfect accompaniment, but some lime wedges would have gone well with the fish.

Lesson Learned: When you have a small fish, it's easier to just remove the skin after it's cooked. If you try to remove it while it is raw, you risk losing too much of the fillet. I didn't mind the skin at all on the fish because it had that great flavor form the pumpkin seeds, but maybe that's just me.