Pecan Crusted Trout
Servings
2Serving size
4 ounces fish with sauceThis recipe can easily be multiplied and makes good leftovers. Sandwiches made with the leftover trout are great.
Serve with Brown Rice or Pecan Shallot Rice
AND
Serve with Maple Sage Carrots or Yellow Squash and Onions
Ingredients
| 1 1/2 ounces Pecans |
| 1 Tbsp. Fresh sage |
| 1 1/2 tsp. Rosemary, fresh |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 tsp.. Smoked paprika |
| 1 Tbsp. Maple syrup |
| 8 ounces Fresh trout (2 4-ounce filets, skin on) |
| 1 Tbsp. Olive oil |
| 1/4 cup White wine |
| 1 tsp.. Unsalted butter |
Instructions
Place the pecan mixture in a small bowl and add the maple syrup. Fold together until well blended.
Place a large skillet in the oven and preheat the oven to 375F.
Place the trout skin side down on a small plate or cutting board. Pat the pecan mixture evenly onto the flesh side of the trout.
When the oven is hot, add the olive oil to the pan and return to the oven (to heat the oil). After 1 minute, place the trout filets in the pan, skin side down, and return the pan to the oven. Cook the fish for 5 minutes.
Set the oven to broil.
Broil the fish for 3-5 minutes, or until the crust is lightly browned.
Remove the pan from the oven and place the trout filets on separate dinner plates.
Place the pan on the stove over medium-high heat.
Add the white wine to the pan, swirl for 30-45 seconds, and add the butter. Stir until melted, and top the trout filets with the sauce. Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Pecan Shallot Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Maple Sage Carrots
Place the water in a medium pot fitted with a steamer basket over high heat. Add the carrots and steam for about 10 minutes. Place the butter and olive oil in a large non-stick skillet over medium high heat. Add the carrots and cook, tossing frequently. After the carrots begin…
Yellow Squash and Onions
Place the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes until it begins to soften. Add the yellow squash and cook, tossing frequently, for about 7 – 10 minutes. Cook the squash only until it just begins to soften and…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is very much like the pecan-crusted trout I grew up eating in the South. I prefer to use fresh sage, but 1 teaspoon of dried sage may be used instead of the 1 Tablespoon fresh sage. A lot of the calories in this dish come from the pecan topping, which is a great source of monounsaturated fats.