Hazelnut-Brown Butter Trout - cooking recipe

Ingredients

4 (10 -12 ounce) pan-dressed trout
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 bunch green onion, cut into thin strips
4 tablespoons butter
1/4 cup hazelnuts, coarsely chopped
2 tablespoons lemon juice
2 tablespoons balsamic vinegar

Preparation

Spread trout open; sprinkle meaty side with cumin, salt and 1/8 teaspoon black pepper. \\.
Heat oil in large non-stick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork.
Line 4 plates with green onion strips. Transfer fish to 2 of the plates, skin-side-down. Cover; keep warm.
Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon black pepper.
Pour nut mixture over trout; serve immediately.