Rainbow Trout with Pecans Recipe

From Dorothy McNett's Recipe Book.

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Rainbow Trout with Pecans

From Dorothy McNett's recipes at www.dorothymcnett.com. Use whole trout, or fillets, whichever is available. The fillets will cook faster, so be aware! A little bit of Colorado and a little bit of Texas combined.

4 trout fillets (or 2 whole trout)
1/4 teaspoon fine sea salt
freshly ground pepper
1-2 tablespoons cooking oil

2 - 3 tablespoons unsalted butter
1/2 teaspoon dried sage
1/3 - 1/2 cup chopped pecans
2-3 tablespoons finely chopped fresh parsley

Line a baking sheet with paper towels. Preheat oven to 200 degrees. Sprinkle the trout with salt and pepper. In a heavy bottomed saute pan, heat the cooking oil over medium high heat. Place the trout, skin side down, in the hot pan and cook about 2 minutes. Turn over and cook another 1-2 minutes, or until lightly browned and fish tests done. It depends on the size of the fish, the pan, etc. so watch carefully and do not overcook! Transfer the fish to the paper towel lined baking sheet and place in oven to keep warm. Place the butter in the frying pan and melt it over low heat, adding the sage and pecans. Cook and stir about 4-5 minutes, to brown the butter and the pecans. Stir in the parsley. Arrange the trout on serving plates and top with the pecan mixture. Serve!

Recipe created 2013-10-08.

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