Pan-Fried Trout with Pecans and Brown Butter

Pan-Fried Trout with Pecans and Brown Butter

Ingredients (7)

  • 4 trout fillets (4 to 6 ounces each)
  • kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup thinly sliced pecans
  • juice of 1 lemon, plus wedges for serving
  • 2 tablespoons finely chopped parsley leaves
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Nutritional Information
  • Calories531
  • Fat38.96g
  • Saturated fat16.12g
  • Trans fat0.92g
  • Carbs14.16g
  • Fiber1.82g
  • Sugar0.57g
  • Protein31.35g
  • Cholesterol139.57mg
  • Sodium461.06mg
  • Nutritional Analysis per serving (4 servings) Powered by

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This is Southern food maven Amber Wilson’s New Orleans-inspired take on trout amandine, in which toasty pecans replace the almonds. With brown butter, parsley, and lemon juice, they make an easy yet elegant topping for pan-fried trout. This dish is simple enough to make on a weeknight, but refined enough for company—and you could even cook it in a skillet over a campfire by the lake, preferably with fish you’ve recently caught from those same waters. Still, it’s fantastic with store-bought fillets too.

For another way to make this mild, sweet fish, get our Campfire Trout with Herbs and Bacon recipe.


  1. 1Season both sides of the fillets with salt and pepper. Place the flour in a shallow bowl. Dredge both sides of the fillets in the flour, shaking off the excess.
  2. 2In a large cast iron or heavy-bottomed skillet, melt 4 tablespoons of the butter over medium-high heat. Just as the butter melts, add the fillets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to 4 warm serving plates.
  3. 3Add the remaining 4 tablespoons butter to the skillet and reduce the heat to medium-low. Swirl the pan and cook just until the butter begins to brown. Add the sliced pecans and stir constantly until gently toasted, about 3 minutes. Take off the heat and add the lemon juice and parsley. Spoon the sauce over the fish and serve with lemon wedges.

From the book: FOR THE LOVE OF THE SOUTH by Amber Wilson. Copyright © 2018 by Amber Wilson. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

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