Crunchy Pecan-Crusted Trout

  • Difficulty: Medium
  • one hour and 5 minutes
  • 4 servings

Save this recipe the next time you have guests for dinner! It’s elegant and incredibly delicious. You’ll need pecans to make a crunchy coating for the trout. Next, prepare a flavorful mixture by combining butter with orange and sage; freeze it and serve it on top of your fish.

Ingredients Needed for Crunchy Pecan-Crusted Trout

    3 tablespoons of butter, at room temperature
    ½ red onion, diced
    1 teaspoon fresh sage, chopped
    ¼ teaspoon orange zest, grated
    ¼ teaspoon white wine vinegar
    ⅔ cup pecan nut
    1 ½ pounds of trout (4 fillets, skin-on)
    1 egg white, lightly beaten

How to Make Crunchy Pecan-Crusted Trout

  1. Add 2 tablespoons of butter, red onion, sage, orange zest, white wine vinegar, and salt to a bowl. Blend to make seasoned butter. Place the seasoned butter to a waxed paper and roll paper around butter to form a cylinder. Twist the paper’s edges and refrigerate the butter for 1 hour.
  2. Crush the pecans in a food processor and then place them on a plate.
  3. Season the trout fillets with salt and pepper on both sides.
  4. One at a time, coat trout with egg white and crushed pecans on the flesh side of the fillets. Transfer on a plate, coated side up and refrigerate for 30 minutes.
  5. Preheat the oven to 340˚F/170˚C.
  6. When the time’s up, melt the remaining butter in an ovenproof skillet over medium-high heat. Lay the fillets into the skillet skin-side down. Cook for about 2 minutes.
  7. Transfer the skillet to the oven and cook for 5 minutes, until the crust is golden brown.
  8. Slice the butter into rounds. Top each trout fillet with seasoned butter and serve right away. If you wish, serve on a bed of lettuce.

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