Try this: Whole Rainbow Trout with Orange, Maple Syrup & Macadamia Nuts

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes

Ingredients for 4

  • 4 x 300g rainbow trout, scaled, gilled and gutted
  • Salt flakes and freshly ground black pepper, to taste
  • 75g butter
  • 1⁄3 cup chopped macadamia nuts
  • 2 tablespoons chopped spring onions
  • 2 tablespoons maple syrup (see notes)
  • 2 teaspoons soy sauce
  • 4 oranges, zested and juiced
  • Steamed new potatoes, to serve

Method

  1. Season fish well with salt and pepper. Melt half the butter in a large frying pan over medium heat. Add fish and fry for 4-5 minutes per side, until flesh flakes easily when tested with a fork. Remove and keep warm.
  2. Melt remaining butter in the pan. Add nuts and cook until golden, 1-2 minutes. Add spring onions, maple syrup, soy sauce, orange juice and three-quarters of the orange zest. Bring to the boil, reduce heat and simmer until sauce thickens slightly.
  3. Pour over fish, garnish with remaining orange zest and serve with steamed new potatoes.
  • Notes: It is important to use pure maple syrup for this dish. There are many ‘maple-flavoured’ syrups on the market, these are largely artificially-flavoured corn syrup. Genuine maple syrup comes from North America and tastes far superior; it is available from delicatessens and specialty food stores.
  • Alternative species: Salmon fillets or 2 small whole coral trout or parrotfish.