Panfried Trout With Pecan Butter Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR



Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 21

2 cups rice flour
Salt and freshly ground pepper, to taste
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted
6 tablespoons vegetable or peanut oil
2 lemons
2 sticks unsalted butter
1/2 cup finely chopped pecans
1/4 cup finely chopped fresh flat leaf parsley
Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar, recipe follows
2 1/2 pounds Swiss chard
1/2 pound slab bacon, cut into small dice
2 medium red onions, halved and thinly sliced
2 cloves garlic, thinly sliced
Salt and freshly ground pepper
1/4 cup Serrano Chile Vinegar, recipe follows
4 serrano chiles, coarsely chopped
2 cups white wine vinegar
Kosher salt

Steps:

  • Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
  • Preheat oven to 375 degrees F.
  • Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
  • Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
  • Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
  • While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
  • While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
  • Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
  • Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
  • Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
  • Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.

PAN-FRIED TROUT



Pan-Fried Trout image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups bread crumbs
1 clove garlic, smashed
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh oregano leaves
Pinch crushed red pepper flakes
3 lemons, juiced and 1 lemon, zested and reserved
Kosher salt
1/2 cup Dijon mustard
4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
Extra-virgin olive oil

Steps:

  • In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
  • In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
  • Preheat the oven to 250 degrees F.
  • Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
  • When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
  • What a fishtale!

PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Provided by Devin

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  • Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g

PANFRIED TROUT



Panfried Trout image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Four 12-ounce whole trout, boned and pan ready
4 sprigs fresh sage
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup stone mill ground cornmeal or all-purpose flour
1/3 cup rendered bacon fat
1 lemon cut into 8 wedges

Steps:

  • Rinse the trout and pat very dry. Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper. Close the cavity by threading a wooden skewer through the flaps. Season the outside of the fish with salt and pepper and dredge in the cornmeal. (If dredging in flour, pat off the excess.)
  • Heat two large skillets over medium high heat and divide the bacon fat between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 4 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes. Transfer the fish to a platter and serve immediately with the lemon wedges.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS



Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories     dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained capers

Steps:

  • Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
  • Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
  • Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

PANFRIED TROUT WITH PECAN BUTTER SAUCE



Panfried Trout with Pecan Butter Sauce image

Categories     Dairy     Fish     Nut     Sauté     Dinner     Pecan     Trout     Fall     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
1 teaspoon salt
3/4 cup all-purpose flour
3 tablespoons vegetable oil
1/4 cup pecans, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: lemon wedges

Steps:

  • Preheat oven to 200°F.
  • Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
  • Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
  • Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
  • Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.

More about "panfried trout with pecan butter sauce food"

PAN SEARED TROUT WITH PECAN BROWNED BUTTER • …
WEB Sep 29, 2011 Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add …
From steamykitchen.com
  • Preheat the oven to 200°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. Repeat the process with the remaining 2 tablespoons of oil and the remaining 2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.
  • Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add 1/4 cup (1/2 stick) unsalted 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 finely grated zest and juice of 1 lemon, 1/4 cup chopped pecans, and 1/4 cup fresh flat-leaf parsley; season with coarse salt and freshly ground black pepper. Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter. Serve immediately.


RECIPE: PAN FRIED TROUT WITH PECAN BUTTER - SAN …
WEB Oct 11, 2017 Transfer fillets to serving plates. Add remaining chopped pecans to skillet; cook, until toasted, 2-3 minutes. Add butter mixture; …
From expressnews.com
Estimated Reading Time 50 secs


TROUT ALMONDINE - THE DARING GOURMET
WEB Apr 15, 2021 Fine dining meets weeknight dinner in this classic Trout Almondine recipe that’s easy to prepare but will make you feel like a Michelin star chef! Perfectly pan-fried …
From daringgourmet.com


PAN-SEARED TROUT WITH PECAN BROWN BUTTER SAUCE
WEB Puréed pecans enrich a butter sauce for pan-seared filets of trout. This recipe first appeared in our November 2013 issue with Wendell Brock's story Southern Belle.
From saveur.com


25 CHICKEN RECIPES THAT ARE SURE TO IMPRESS YOUR GUESTS - MSN
WEB 1 day ago Eggplant Chicken Stew. Eggplant chicken stew is a delicious and healthy, nutrient-packed stew that goes perfectly well with low carb rice and noodle dishes. It is …
From msn.com


PAN FRIED TROUT - BEYOND THE CHICKEN COOP
WEB Published: Nov 28, 2022 by Kathy. Pan Fried Trout. Jump to Recipe. This easy-to-make delicious Pan Fried Trout topped with lemon caper butter can be ready in just 20 …
From beyondthechickencoop.com


TROUT WITH PECAN BUTTER RECIPE | EXPLORE LOUISIANA
WEB This recipe for pan-fried trout with pecan butter and Meuniere sauce is a beautiful and tasty way to highlight the summer season or a fresh catch.
From explorelouisiana.com


PAN FRIED TROUT RECIPE - HOUSE OF NASH EATS
WEB Nov 24, 2018 This easy, classic Pan Fried Trout recipe makes a delicious, quick dinner of store-bought or fresh caught rainbow trout by lightly dredging it in seasoned flour then …
From houseofnasheats.com


EASY PAN FRIED TROUT RECIPE - SOUTHERN BYTES
WEB Aug 1, 2023 Pan-fried trout is a great recipe to whip up a delicious meal on a busy weeknight – you can prepare an easy side dish like sautéed squash or make pasta …
From southern-bytes.com


SAUTéED BROOK TROUT WITH BROWN BUTTER AND PECANS - FOOD & WINE
WEB Mar 8, 2017 Brown butter is a sublimely simple sauce. Emphasize the butter's nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
From foodandwine.com


TROUT WITH PECAN MEUNIERE SAUCE | EMERILS.COM
WEB Recipe. Trout With Pecan Meuniere Sauce. Yield: 4 servings. Ingredients. 1 cup all-purpose flour. 1 tablespoon, plus 2 teaspoons Essence. 2 large eggs. 1/2 cup milk. 4 (6-ounce) …
From emerils.com


PECAN-CRUSTED TROUT WITH ORANGE-ROSEMARY BUTTER SAUCE
WEB Aug 20, 2004 Pecan-Crusted Trout with Orange-Rosemary Butter Sauce. August 20, 2004. 4.8. ( 81) Jump To Recipe. At the fish market, ask them to remove the head, tail …
From epicurious.com


PAN FRIED TROUT WITH PEAS - HOW TO PAN FRY TROUT | HANK SHAW
WEB By Hank Shaw. April 08, 2013 | Updated August 29, 2022. Jump to Recipe. As an Amazon Associate I earn from qualifying purchases. Butterflied, pan fried trout with the youngest, …
From honest-food.net


EASY PAN FRIED TROUT | LET'S DISH RECIPES
WEB Mar 7, 2022 EASY PAN FRIED TROUT — With just a few simple ingredients, you can have this healthy, tasty trout ready to serve in about ten minutes. Perfect for a busy …
From letsdishrecipes.com


PAN-FRIED TROUT WITH GARLIC, LEMON, & PARSLEY - LOVE AND OLIVE OIL
WEB Apr 24, 2015 Total Time: 25 minutes. 5 stars (from 1 reviews) Print Recipe Leave a Review. Ingredients: 2 skin-on trout filets. 1 tablespoon olive oil. 1 tablespoon unsalted …
From loveandoliveoil.com


PAN FRIED RAINBOW TROUT | CHEF DENNIS
WEB Mar 17, 2024 Jump to Recipe. Pan-fried rainbow Trout combines the delicate flavors of the trout with the rich and nutty taste of butter and garlic. Made with simple ingredients, …
From askchefdennis.com


PANFRIED TROUT WITH PECAN BUTTER SAUCE RECIPES
WEB Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat. Rinse trout and pat dry. Brush with melted butter inside and out and …
From tfrecipes.com


25 FRIED FISH RECIPES WITH BEER BATTER, BANH MI, AND MORE - MSN
WEB 25 Fried Fish Recipes With Beer Batter, Banh Mi, and More. Story by Jodie Kautzmann. • 10mo • 6 min read. Match the best batter and fish with these recipes for fried catfish, …
From msn.com


Related Search