I was a little leery of this recipe at first. I thought it might be too bland. Quite Opposite! This recipe is a KEEPER! It was extremely easy which always scores points, and the end result was stuff-your-face inducing. How do you like that description?
Next time I will only buy one Trout fillet for the two of us. We were each only able to finish half of the fish. It was enormous! The recipe called for adding lemon juice to the pecan mixture, and i must have been so hungry, I forgot. I remembered halfway through dinner and sprinkled some lemon juice over it. But, I actually like it better without the lemon juice. I also took one of the reviewers advice and sprinkled brown sugar over the pecans while in the pan. I put maybe a tablespoon in. Result was great. I have decided I hate parsley, so no parsley on our table.
I served it with green beans and cous cous. Jason hates rice(or hes very picky about rice), so cous cous is usually what we have on our plates.
Heres my adapted recipe. Original is in above link.
- 2 trout fillets with skin
- 1/4 teaspoon cayenne
- 1/2 cup all-purpose flour
- 1 1/4 sticks unsalted butter, divided
- 3/4 cup pecans, chopped
- 1 table spoon brown sugar
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.
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. 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 butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in brown sugar and spoon over trout.