Wednesday, 5 October 2011

Sauteed Trout with Pecans

I love fish and seafood, I could eat it every night of the week, and often do, especially when my Man (who is not as enthusiastic about fish as I am) is away on business trips. I love recipes like this one, where the servings are is so easily adaptable that I can make it for myself, or a crowd. I especially enjoy making this fish dish this time of year when it's the Texas Pecan harvest time.

serves 4


4 trout fillets with skin on
1/4 teaspoon cayenne pepper
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, freshly ground
1/2 cup all purpose flour
6 tablespoons unsalted butter, divided (do not substitute with margarine, butter is necessary for this dish)
3/4 - 1 cup pecans, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons dark brown sugar
1/4 cup parsley, chopped

Fresh trout is often sold whole, so have your fishmonger or butcher fillet them for you and wrap each side of fish separately, this way you can cook only the serving size you need and can freeze the rest for later.

Rinse and pat trout fillets dry with paper towels, rub flesh side with cayenne, 1/2 teaspoon salt  and 1/4 teaspoon pepper.

Dredge fillets in flour, coating both sides..

Heat 4 tablespoons butter in heavy skillet over medium heat until foam subsides (this is one reason margarine will not work for this recipe) then cook trout skin side down, until skin is golden brown, about 4 minutes.

Turn fish over and cook until just cooked through, 1-2 minutes more, being careful not over cook. 
The butter at this point should be browned, this is what infuses the fish with a rich nutty flavor. (the other reason margarine is not for this dish)

Transfer fish to a plate and keep warm by loosely covering with foil while you cook remaining fillets.
Pour off any remaining butter from skillet and wipe skillet clean with paper towels.
Melt remaining 2 tablespoons of butter over medium heat, add pecans, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pecans and butter become golden and fragrant, about 2 minutes.
Stir in lemon juice and brown sugar, stir until sugar is dissolved.

Sprinkle each fillet with fresh parsley, and top with pecans and butter sauce, garnish with a lemon twist if desired.

Make it a meal and serve over a wild rice blend and garden peas.


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