This was an easy and delicious way to serve trout. I especially liked the bean and arugula salad – it was a wonderful accompaniment to the trout.
- 1/4 cup (1/2 stick) unsalted butter
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 2 tablespoons white balsamic vinegar
- 1 tablespoon drained capers
- 1 teaspoon chopped fresh rosemary
- 1 15-ounce can white beans, rinsed, drained
- 1 teaspoon finely grated lemon peel
- 2 10-ounce cleaned boned butterflied trout
- 1 cup coarsely sliced arugula
Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
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 sticks 6 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.