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.
- 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
- 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.
- 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.