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.
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.