MAKES 2 10-ounce trout filets
1 cup Snack Primal Naked walnuts
1 bushy sprig of fresh rosemary
1 tablespoon fresh thyme
1 clove garlic
1/3 cup ground Pecorino cheese
Kosher salt and freshly-ground black pepper
2 10-ounce ruby or rainbow trout filets
Make the walnut crumble.
Add walnuts, rosemary, thyme, garlic, and Pecorino to a food processor, pulse a few times, until it becomes a uniformed crumble
Add salt and pepper to taste. Set aside.
Season trout with salt and pepper.
Crack the egg into a wide, low pan or dish and mix with a fork.
Dip skin side of filets into egg, then in walnut crumble, pressing to adhere. Transfer to a plate as you go.
Heat oil in a large skillet over medium-high until very hot but not smoking.
Cook 1 filet, walnut side down, pressing with a spatula occasionally to ensure contact with skillet, until the nut crumble is well toasted and fish is nearly cooked through, about 3 minutes. Turn and cook until opaque throughout, about 1 minute more.
Transfer to a plate. Repeat with remaining filet.