Pan Seared Trout With Pecan Browned Butter
This recipe combines crispy pecan-crusted trout fillets with a flavorful pecan brown butter sauce, resulting in a delightful dish that's both visually appealing and deliciously satisfying. The crunchy texture of the pecan coating pairs perfectly with the tender trout, while the nutty brown butter sauce adds richness and depth of flavor. Serve this elegant meal with a squeeze of lemon for a touch of freshness, making it a perfect choice for a special dinner or whenever you want to impress your guests with minimal effort.
— Constant Cookbook
Ingredients
- 1/4 cup canola oil, plus more for the baking sheet
- 1 cup pecans, finely chopped
- 1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- Coarse salt and freshly ground black pepper
- 4 (6- to 8-ounce) skin-on trout fillets
- Lemon wedges, for garnish
- FOR THE PECAN BROWNED BUTTER
- 1/4 cup unsalted butter
- 1 lemon
- 1/4 cup chopped pecans
- 1/4 cup chopped flat leaf parsley
- salt and pepper
Instructions
- Preheat the oven to 200°F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.
- Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven. Repeat the process with the remaining 2 tablespoons of oil and the remaining 2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.
- BRILLIANT SHORT RECIPE: Pecan Brown Butter
- Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add 1/4 cup (1/2 stick) unsalted butter and melt over medium heat. Allow the butter to foam and turn medium brown, swirling the pan occasionally. Remove the pan from the heat, add the finely grated zest and juice of 1 lemon, 1/4 cup chopped pecans, and 1/4 cup fresh flat-leaf parsley; season with coarse salt and freshly ground black pepper. Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter. Serve immediately.
Cook Time
0M
Prep Time
PT0M
Yield
4
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