Pecan Crusted Trout

Servings

4

Ready In:

1 Hour 5 min

Good For:

Dinner/Lunch

Inroduction

About this Recipe

You’ll need pecans to make a crunchy coating for the trout. Next, prepare a flavorful mixture by combining butter with orange and sage; freeze it and serve it on top of your fish.

Ingredients

3 tablespoons (room temperature) butter
1/2 red onion, diced
1/2 Teaspoon fresh sage, chopped
1/4 teaspoon orange zest
1/4 teaspoon white wine vinegar
Salt to taste
Pepper to taste
2/3 cup pecans, crushed
4 Trout fillets from Don’s Meat Shop
1 egg, lightly beaten

**Notes**

This recipe was mildly adapted from a So Delicious recipe.

See original recipe at: https://sodelicious.recipes/recipe/crunchy-pecan-crusted-trout/

Step by Step Instructions

Step 1

Add 2 tablespoons of butter, red onion, sage, orange zest, white wine vinegar, and salt to a bowl. Blend to make seasoned butter. Place the seasoned butter to a waxed paper and roll paper around butter to form a cylinder. Twist the paper’s edges and refrigerate the butter for 1 hour.

Step 2

Crush the pecans in a food processor and then place them on a plate.

Step 3

Season the trout fillets with salt and pepper on both sides.

Step 4

One at a time, coat trout with egg white and crushed pecans on the flesh side of the fillets. Transfer on a plate, coated side up and refrigerate for 30 minutes.

Step 5

Preheat the oven to 340˚F/170˚C.

Step 6

When the time’s up, melt the remaining butter in an ovenproof skillet over medium-high heat. Lay the fillets into the skillet skin-side down. Cook for about 2 minutes.

Step 7

Transfer the skillet to the oven and cook for 5 minutes, until the crust is golden brown.

Step 8

Slice the butter into rounds. Top each trout fillet with seasoned butter and serve right away. If you wish, serve on a bed of lettuce.