Sauteed Trout With Pecans
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
54
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Cayenne1 cup
All-Purpose Flour1.25 sticks
Unsalted Butter (divided)3 cup
Pecan (chopped)2 tbsps
Lemon Juice (fresh)1 cup
Parsley (chopped)Directions:
1
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total)
2
Dredge in flour
3
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
4
Turn fish over and cook until just cooked through, 1 to 2 minutes more
5
Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil
6
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
7
Stir in lemon juice and parsley and spoon over trout
8
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total)
9
Dredge in flour
10
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
11
Turn fish over and cook until just cooked through, 1 to 2 minutes more
12
Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil
13
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
14
Stir in lemon juice and parsley and spoon over trout