Pan-Fried Trout with Pecans and Brown Butter
For the Love of the South: Recipes and Stories from My Southern Kitchen
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.
- 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
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.
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.
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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