Sauteed Trout with Pecans
By: Heidi
Published: Sunday, September 8, 2013 - 12:04pm

Ingredients




4 trout fillets with skin (I used one whole piece of trout)
1/4 teaspoon cayenne
1/2 cup all-purpose flour
1 1/4 sticks unsalted butter, divided
3/4 cup pecans, chopped
2 tablespoons fresh lemon juice
1/3 cup chopped parsley

Preparation

1 Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour. 2 Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil. 3 Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.

About

Sauteed Trout with Pecans is a recipe from Gourmet Magazine and combines the wonderful taste of trout covered with butter, lemon and pecans.  This dish has a great presence at the table!