Pistachio Crusted Trout

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings


  • 1/3 cup toasted pistachios
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • sea salt and freshly ground black pepper to taste
  • 4 medium skin on trout filets
  • 2 eggs beaten
  • 2 tablespoons coconut oil


  • In a food processor, blend the first 4 ingredients (pistachios through salt and pepper). Pour pistachio mixture into a large bowl.
  • Dip each filet (side without the skin) into the egg then into the pistachio mixture.
  • In a large skillet over medium heat, heat the coconut oil. To the skillet, place the trout, pistachio crust side down.
  • Cook for 4 to 5 minutes, until crust is golden brown, and then flip the fish over.
  • Cook an additional 3 minutes, until fish flakes easily with a fork. Serve warm.
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