I get so excited when I see fresh fish in the market. Living in NE Ohio our fresh fish is very limited. This week I saw for the first time in our market fresh rainbow trout. I love love love trout! Tim likes to fly fish and the last time he went fly fishing he caught some trout but threw them back in! GASP! Double GASP! You did what???? But … you know I love trout! Sigh .. he said they were too small so he threw them back in the water. So, needless to say it has been a long while since I had fresh trout. Hmmm … maybe I need to learn to fish?
This recipe was absolutely wonderfully delicious and I enjoyed every bite. WOW … you need to try this if you like trout. I did cut way back on the butter, and I still I could have done with less butter. Next time I make this I will try it on the grill. It would be “lighter” in fat (butter) and still would be incredible with the butter pecan sauce. Enjoy!
- 4 trout fillets with skin
- 1/4 teaspoon cayenne
- 1/2 cup all-purpose flour
1 1/4 sticks6 tablespoons salted butter, divided
- 3/4 cup pecans, chopped
- 1 tablespoon brown sugar
- 2 tablespoons fresh lemon juice
- 1/3 cup chopped parsley
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.
1/2 stick butter 3 tablespoons 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.
Pour off butter from skillet and wipe clean, then cook pecans with remaining
3/4 stick 3 tablespoons butter, 1 tablespoon brown sugar and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice, parsley and 1 tablespoon brown sugar and spoon over trout.