Trucha en Salsa de Macadamia – Trout in Macadamia Sauce

An easy Mexican fish dish of sauteed trout fillets bathed in a delicious sauce of macadamia nuts.

Trucha en Salsa de Macadamia - Trout in Macadamia Sauce
  • 4 skinless trout fillets
  • 150 g streaky bacon, chopped
  • 1 cup macadamia nuts, coarsely chopped
  • 1½ tablespoons butter
  • 1½ tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 spring onions, white part only, chopped
  • ¾ cup dry white wine
  • ½ cup macadamia nuts, finely ground
  • ½ cup heavy cream
  • 1 tablespoon chopped parsley
  1. Place the chopped bacon in a sauté pan and cook until it just starts to get crisp.
  2. Add the chopped macadamias and continue cooking until the bacon is crisp and the chopped nuts golden brown. Remove the bacon and nuts from the pan, drain well on paper towels and set aside.
  3. Wipe out the pan, add half of the butter and half of the olive oil. Sauté the trout fillets (seasoned with salt and pepper) until golden brown on both sides and cooked through. Remove to a serving platter and keep warm.
  4. Add the remaining butter and olive oil to the pan. Saute the garlic and onion until soft. Add the wine and cook until slightly reduced. Add the ground macadamia nuts, cream and parsley, and simmer for 2 minutes.
  5. Place the trout fillets on plates, spoon the sauce over the fish and garnish with the bacon and chopped nuts. Place excess nuts into a bowl with some dried chillies and place on table.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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