SAUTEED TROUT WITH PECANS
Provided by Paul Grimes
Categories Nut Sauté Quick & Easy Dinner Lemon Pecan Trout Parsley Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.
- Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.
- Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.
PECAN CRUSTED TROUT
Steps:
- To make the pecan crusted trout:
- Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
- To make the watercress salad and apple cider vinaigrette:
- In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
- Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
- To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
PANFRIED TROUT WITH PECAN BUTTER SAUCE
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
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.
PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR
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.
BROOK TROUT WITH PECANS, LEMON, AND PARSLEY BROWN BUTTER
Steps:
- Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
- Combine 1 1/2 cups of the pecans with the bread crumbs and 1/4 cup of the parsley on a large plate.
- Open up and cut the trout, diagonally, into two fillets. Season both the flesh and skin sides with salt and pepper to taste, and then, working with one at a time, press the flesh side of the trout into the pecan mixture to make a thin coating.
- Preheat oven to 375 degrees F. Using a tablespoon of the peanut oil, generously grease a baking sheet. Set aside.
- Heat 3 tablespoons of oil in a large saute pan over high heat. When very hot but not smoking, add 6 trout fillets and sear to set the crust. Turn and sear the other side. Using a fish spatula or a large, wide spatula, transfer the trout to the prepared baking sheet. Add additional oil to the pan and continue to sear the remaining trout. When seared, transfer to the prepared baking sheet.
- Place the baking sheet in the preheated oven and bake the trout for about 7 minutes or until cooked through.
- 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 and salt and pepper to taste. While the butter is still foaming, add the remaining pecans and parsley. Do not allow the butter to burn or it will be unusable.
- Place 2 fillets on each of 6 dinner plates and pour the Parsley Brown Butter over the top. Sprinkle with reserved lemon zest and serve. NOTE: A nice assortment of spring or baby vegetables can be served as an optional garnish.
HONEY PECAN TROUT
Make and share this Honey Pecan Trout recipe from Food.com.
Provided by annconnolly
Categories Trout
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the fatty skin and bones from the fillets.
- Place the pecans in a food processor and pulse until the consistency of coarse meal.
- Season with salt and pepper and spread in a shallow dish.
- Mix the flour and paprika in a shallow dish.
- Whisk the water and eggs in a shallow bowl until blended.
- Coat the fillets with the flour mixture and shake off the excess.
- Dip in the egg mixture and shake off the excess.
- Coat with the ground pecans and press lightly to adhere.
- Pour enough peanut oil into a large skillet to measure ¼". Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown.
- Drain on paper towels.
- Combine the honey and butter in a microwave-safe bowl.
- Microwave for 1 minute and stir.
- Drizzle the glaze over the fillets and sprinkle with the parsley.
Nutrition Facts : Calories 1537.2, Fat 99.5, SaturatedFat 17.7, Cholesterol 366.3, Sodium 330.3, Carbohydrate 71.1, Fiber 9.2, Sugar 38.5, Protein 96.8
PECAN-CRUSTED MOUNTAIN TROUT WITH BROWN BUTTER SAGE SAUCE
This is a beautifully presented dish. For having such a long name, it's really very easy and takes no time at all. This is from a local Las Vegas newspaper. Serve with a crispy romaine salad with fresh tomatoes,and it's as simple as that!
Provided by FLUFFSTER
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make trout:.
- Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
- Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
- Press pecan mixture on top of buttermilk coating to make thick crust.
- Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
- To make sauce:.
- In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
- Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
- Pour over trout and serve.
- * Japanese-style panko crumbs are found in the Oriental section of supermarkets.
- Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.
Nutrition Facts : Calories 698.4, Fat 45.2, SaturatedFat 8.9, Cholesterol 131.5, Sodium 431.3, Carbohydrate 24.9, Fiber 3.6, Sugar 4.3, Protein 48.5
PECAN-CRUSTED TROUT
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
More about "trout with pecans and lime cayenne butter food"
SAUTéED BROOK TROUT WITH BROWN BUTTER AND PECANS
From foodandwine.com
PECAN CRUSTED TROUT WITH LEMON THYME GLAZE - LET'S …
From letseatcuisine.com
TROUT WITH PECANS AND LIME CAYENNE BUTTER RECIPES
From tfrecipes.com
BUTTERY CAYENNE PECANS RECIPES
From tfrecipes.com
PECAN CRUSTED TROUT - CUISINE WITH ME
From cuisinewithme.com
TROUT MEUNIèRE WITH ROASTED PECANS - RECIPES - SUR LE PLAT
From surleplat.com
CATCH ’EM & COOK ’EM: TROUT WITH PECANS & LIME CAYENNE BUTTER
From pineisland-eagle.com
TROUT WITH PECANS AND LIME-CAYENNE BUTTER RECIPE
From recipeofhealth.com
PECAN-CRUSTED TROUT | ILOVEPECANS
From ilovepecans.org
RECIPES FOR TROUT SAUTEED IN BUTTER - COOKTIME24.COM
From cooktime24.com
TROUT WITH PECAN BUTTER RECIPE | EXPLORE LOUISIANA
From explorelouisiana.com
PECAN CRUSTED TROUT WITH CITRUS MEUNIERE
From gatherfoodstudio.wixsite.com
SAUTEED TROUT WITH PECAN BUTTER – THE WEATHERED …
From theweatheredgreytable.com
BUTTERY CAYENNE PECANS RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: TROUT WITH PECANS AND LIME-CAYENNE BUTTER
From cooktime24.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love