Pan-Seared Trout with Pecan Brown Butter Sauce

Name: Pan-Seared Trout with Pecan Brown Butter Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 12 tbsp. unsalted butter; 3 ⁄ 4 cup roughly chopped pecans; 1 scallion, thinly sliced; 2 tsp. grated lemon zest, plus 2 tsp. juice; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup flour; 4 (6-oz.) boneless, skinless rainbow trout filets; 1 tbsp. finely chopped parsley, for garnish; 1 lemon, cut into wedges, for serving

Serves
serves 4

INGALLS PHOTOGRAPHY

Puréed pecans enrich a butter sauce for pan-seared filets of trout. This recipe first appeared in our November 2013 issue with Wendell Brock's story Southern Belle.

Ingredients

12 tbsp. unsalted butter
³⁄₄ cup roughly chopped pecans
1 scallion, thinly sliced
2 tsp. grated lemon zest, plus 2 tsp. juice
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup flour
4 (6-oz.) boneless, skinless rainbow trout filets
1 tbsp. finely chopped parsley, for garnish
1 lemon, cut into wedges, for serving

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Instructions

Step 1

Purée 8 tbsp. butter, 1⁄2 cup pecans, the scallion, lemon zest and juice, salt, and pepper in a small food processor until smooth; set aside.

Step 2

Melt 2 tbsp. of remaining butter in a 12" skillet over medium-high heat; place flour on a plate. Season 2 filets trout with salt and pepper; dredge in flour, shaking off excess. Cook, flipping once, until golden and cooked through, 3–4 minutes. Repeat with remaining butter and trout. Transfer filets to serving plates. Add remaining chopped pecans to skillet; cook, until toasted, 2–3 minutes. Add butter mixture; cook until browned, about 4 minutes. Spoon pecan sauce over trout. Garnish with parsley and serve with lemon wedges.