Trout Recipes

Pecan-Crusted Trout recipe

Crusty, nutty trout fillets with a buttery, citrusy pan sauce—tres increible!

Ingredients:

1 cup pecans
½ cup all-purpose flour
1 egg, lightly beaten
4 (6-ounce) trout fillets
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped shallot
1 teaspoon lemon zest
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ cup dry white wine
¼ cup heavy cream
¼ cup orange juice
Sea salt and black pepper, to taste

Directions:

1) Grind pecans in a food processor until coarse. Transfer to a medium bowl; add flour and mix.

2) Place egg in a separate medium bowl.

3) Dip each trout fillet in egg, shaking off excess; dip into pecan mixture, turning to coat.

4) Heat oil in a large skillet over medium. Add trout and cook until golden on both sides, turning once, about 8 minutes total. Remove trout from skillet; place on serving platter.

5) Add butter to skillet; melt over medium heat. Add shallot, zest, thyme, and rosemary; cook until shallot is softened, about 3 minutes, stirring.

6) Increase heat to high; add wine and cook until evaporated, scraping up bottom of skillet. When almost dry, add cream and juice to skillet; cook until thickened slightly, stirring, about 2 minutes. Season to taste.

7) Pour sauce over trout; serve immediately.

Back to the Trout Recipes home page.

Made this recipe? If so, please add a review or comment below:
[Advanced Form]
Your name:
Your website URL: (optional)
Login or register to include your website link.
Recipe rating: (optional)
Recipe difficulty: (optional)
Dessert: (optional)
Upload photo: (JPEG format, optional)

Reviews and Comments:

Pecan-Crusted Trout Review by Walt Goodale on January 20th, 2012:

We enjoyed this. Didn't have shallots, but came out fine. Will make twice the sauce next time. Before serving,remove the bones and fillet and add sauce on top.

Pecan-Crusted Trout Review by Sherri Witt on September 28th, 2012:

This recipe is fabulous! If done correctly, the herb flavors really stand out. I used Swai fillets for the fish; it is excellent, not fishy
or anything. Just keep in mind not to overcook or overseason the filets.

Definitely worth trying!

Pecan-Crusted Trout Review by Fisherman T Williamson on August 14th, 2013:

I just made this with fresh trout caught in CO. This is the absolute best way I've ever prepared my catch in 20+ years of fishing.

Conversions
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
½ cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
¼ cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: April 5, 2011
Average rating of 4.33 stars based on 3 reviews.
Summary: Crusty, nutty trout fillets with a buttery, citrusy pan sauce—tres increible!
Privacy Policy
Published by Starsol