Recipe: Pecan Crusted Trout with Orange-Rosemary Sauce
Prep Time: 15 min(s)
Cook Time: 15 min(s)
Total Time: 30 min(s)
A dish so sophisticated and astoundingly delicious, you won’t believe how easy this trout is to make.
1 – 1 ½ lbs. whole boned trout (have the fish market do this) or trout, tilapia or flounder fillets
1/2 cup pecans
1 tsp. flour
1/2 tsp. salt
1 egg, white only, lightly beaten
2 Tbsp. butter
3/4 cup orange juice
1 tsp. fresh or dried rosemary, chopped
Rinse the trout and pat it dry with paper towels. In a food processor, finely grind the pecans with the flour and salt. (If you do not have a food processor or don’t want to dust it off, use a mallet to pulverize the nuts in a plastic bag, then shake it thoroughly with the flour and salt.) Using a pastry brush, brush the egg white on the flesh side of the trout (or both sides of fillets). Coat the fish by sprinkling the nut mixture onto the flesh and pressing firmly.
In a large nonstick skillet or a heavy skillet coated with nonstick cooking spray, melt 1 Tbsp. butter over medium to medium-high heat. Add the trout, flesh side down. Cook it until the pecans are lightly browned, 5 - 6 minutes.
Meanwhile, in a small saucepan, bring the orange juice and rosemary to a boil over medium-high heat. Reduce the heat and simmer it for a few minutes until the sauce is slightly reduced. Add 1 Tbsp. butter, stirring until it is melted. Reduce the heat to low to keep it warm.
Transfer the trout to plates (if using whole trout, cut them in half down the middle, if desired), pecan side up, and drizzle them with the orange-rosemary sauce.