Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Pistachio Crusted Rainbow Trout with Cilantro Citrus Hollandaise

Number of Servings: 
3 cups finely chopped roasted and shelled pistachio nuts
1/2 cup chopped cilantro
Salt and black pepper, to taste
12 (8 ounces each) Butterfly Style Clear·Cuts® Boneless Rainbow Trout Fillets
1/4 cup fresh lime juice
Flour, as needed
4 eggs, lightly beaten
3/4 cup clarified butter
Citrus Hollandaise, recipe follows

Stir together pistachio nuts and cilantro; add salt (adjust amount based on salt content of nuts) and pepper. Reserve.

Per order: Sprinkle 1 fillet with 1 teaspoon lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or sauté pan flesh-side down; drizzle with 1 tablespoon butter. Sauté until just done, about 2 minutes per side. Split butterfly fillet; overlap on plate. Ladle 1 ounce hollandaise sauce over fillets.

Cilantro Citrus Hollandaise - Yield: 2 cups

Whisk together 4 egg yolks and 2 tablespoons each lime, orange, and grapefruit juice. Whisk over a bain marie until sauce is light and fluffy. Away from heat, slowly whisk 1-1/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste; keep warm.
Source: Courtsey of Clear Springs Foods, Inc.

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