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Pan-Fried Trout with Arugula, Walnut and Honey Pesto - “I always associate fresh trout with spring. Trout seems to taste better early in the season when the waters are still cold. As a youngster I loved to go fishing with my friends—I couldn’t wait to get home and cook what we caught, maybe with some sautéed new potatoes from my parents’ garden. If we fished in the evening, then I’d be sure to have pan-fried trout with my eggs the next morning. I like to simply season trout with salt and pepper and sear it in butter and olive oil, but the arugula pesto is wonderful here too—arugula has a distinctively nutty, peppery flavor, which the honey and walnuts balance well with.” Chef Angelo Prosperi-Porta, author, Honey: Everyday Recipes for Cooking and Baking with Nature’s Sweetest Secret Ingredient. 

Serves 4

  • 4 (4–5 oz) trout fillets, skin on
  • 2 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • Pesto
  • 2 cups fresh arugula
  • ½ cup Italian parsley
  • ¼ cup chopped walnuts
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • ¼ cup extra-virgin olive oil

Season the fillets with salt and freshly ground black pepper. Heat a 10-inch nonstick frying pan on medium-high heat. Add the butter and olive oil and let the foam subside.

Place the fillets into the pan flesh side up and cook for 3 to 4 minutes. Turn over the fillets and cook for another 2 to 3 minutes or until the flesh just begins to flake when tested with a fork.

While the trout is cooking, process the pesto ingredients in a food processor or blender. Season with salt and pepper to taste. Plate the trout, one fillet per person, and top with the pesto. 

Angelo Prosperi-Porta is an award-winning chef who has worked at some of Western Canada’s best hotels and restaurants including the Delta Mountain Inn at Whistler. Honey: Everyday Recipes for Cooking and Baking with Nature’s Sweetest Secret Ingredient, published June 2015, showcases the versatility of the powerhouse ingredient known to prevent fatigue during exercise, boost the immune system, and treat a range of ailments. Recipe compliments of TouchWood Editions, the book’s publisher.

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