Ingredients :
- olive oil
- 3/4 cup of roasted pumpkin seed
- one bunch of fresh coriander
- 1/4 teaspoon of chili powder
- 2 boneless trout filet
- one egg beaten
- half of a lemon or lime.
In a food processor, chop pumpkin seeds, coriander and chili powder until paste texture. Brush olive oil onto a skillet or electric griddle over med-high heat. Place trout oven skin side down, sprinkle flesh with salt, pepper, a splash of lemon or lime juice. Brush flesh of both filet with egg. Using your hand put half of the paste firmly over each filet, flip side and repeat. Don't over cook, the filet should be opaque in the center.
