By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
230 cal · 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.
Comments
Trout is reliably stocked at Harris Teeter and Food Lion in Charlotte's area, and pecans—a North Carolina staple—cost under $1 per serving here. Butter, lemon, and parsley are pantry-standard finds at any major chain. The 18-minute window is honest for a two-person weeknight dinner with no breading or complicated prep, though you'll want trout thawed in advance. The dish reheats adequately but peaks fresh from the pan, so plan it as same-night eating rather than leftovers; the real caveat is that it's a two-person portion, which requires scaling if you're feeding a family.
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