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Recipe: Pan-Seared Georgia Trout with Pecan Brown Butter

Main Dishes - Fish, Shellfish
PAN-SEARED GEORGIA TROUT

"Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter."

1/4 cup canola oil, plus more for the baking sheet
1 cup pecans, finely chopped
1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
4 (6- to 8-ounces each) skin-on trout fillets
Lemon wedges, for garnish
Pecan Brown Butter (optional, for serving, recipe follows)

Preheat the oven to 200 degrees F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.

Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven to keep warm. Repeat the process with the remaining 2 tablespoons of oil and the remaining 2 trout fillets.

Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter, if using. Serve immediately, garnished with the lemon.

PECAN BROWN BUTTER

1/4 cup (1/2 stick) unsalted butter
Finely grated zest and juice of 1 lemon
1/4 cup chopped pecans
1/4 cup fresh flat-leaf parsley
Coarse salt and freshly ground black pepper

Wipe the skillet that the trout was cooked in clean with paper towels. Add butter and melt over medium heat. Allow the butter to foam and turn medium brown, swirling the pan occasionally. Remove the pan from the heat, add the lemon zest and juice, pecans, and parsley; season with coarse salt and freshly ground black pepper.

Makes 4 servings
Adapted from source: Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis
MsgID: 0819782
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
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