Serves 2
18 min
Pan-Fried Trout With Pecans
Recipe GLPR6c2290a3328b4b
Golden-seared butterflied trout fillets topped with a nutty pecan and butter sauce, finished with fresh lemon and parsley. A simple yet elegant dish ready in under 20 minutes.
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Ingredients
2 whole butterflied trouts, boned and head/tail removed, approximately 0.75 lb each
3 tablespoons butter
2 tablespoons chopped pecans
½ lemon, juiced
1 tablespoon chopped fresh parsley
Directions
Pat the butterflied trout fillets dry with paper towels. Season lightly with salt and pepper on both sides.
Heat 1.5 tablespoons of butter in a large skillet over medium-high heat until it foams.
Carefully place both trout fillets skin-side down in the hot skillet. Cook for 3 to 4 minutes until the skin becomes golden and crispy.
Flip the fillets gently and cook the other side for 2 to 3 minutes until the fish is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F.
Transfer the cooked trout to a serving plate.
In the same skillet, add the remaining 1.5 tablespoons of butter over medium heat. Add the chopped pecans and toast for 1 to 2 minutes, stirring frequently until fragrant.
Remove from heat and stir in the fresh lemon juice.
Pour the pecan-butter sauce over the trout fillets and garnish with fresh parsley. Serve immediately.
