Trout with Yogurt Pistachio Sauce

  • 1 cup raw pistachios, coarsely chopped
  • 1 garlic clove, finely grated
  • 1 teaspoon lemon zest
  • ¼ cup olive oil
  • Kosher salt and fresh ground black pepper
  • 1 cup plain whole milk Greek yogurt
  • Lemon zest with extra for garnish
  • 2 Rainbow Trout Fillets
  • 2 teaspoons Harissa paste
  1. Preheat oven to 350°.
  2. Toast pistachios on a rimmed baking sheet, tossing occasionally until lightly toasted, about 5 minutes. Cool.
  3. Reserve a tablespoon of the nuts for garnish. Process in a food processor until very finely ground. Add garlic and lemon zest and process until a paste forms. With motor running, stream in ¼ cup olive oil and mix until smooth and no longer grainy (texture should be like tahini); season with salt and pepper.
  4. Place yogurt in a medium bowl. Season with a little salt and pepper. Thin with a little oil until it’s about the same consistency as the pistachio mixture. Fold pistachio paste into yogurt, leaving it marbled.
  5. In a medium skillet over medium-high heat, pan sear Clear Springs Rainbow Trout that has been lightly brushed with Harissa.
  6. Cook for 3 minutes skin side down, then turn and continue cooking for 2-3 minutes more.
  7. Garnish with sauce, lemon zest and extra pistachios.

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