Pecan-Crusted Trout

Pairings

Maque Choux, dirty rice, or wilted greens.

Yield

4 portions

Equipment

• Food processor
• Large cast iron skillet
• Sheet pan and rack

Ingredients

• 4 trout fillets, skin on, pin bones removed
• 1 cup pecans, lightly toasted
• 1/2 cup panko
• 1 tablespoon Creole seasoning
• 1/2 cup all-purpose flour
• 2 eggs, beaten with 2 tablespoons milk
• Salt and black pepper
• Clarified butter or neutral oil, for the pan

Brown Butter Lemon Sauce

• 4 tablespoons butter
• Juice of 1 lemon
• 1 tablespoon chopped parsley
• Pinch of cayenne

Instructions

1. Pulse pecans, panko, and Creole seasoning in a food processor until the texture of coarse meal. Spread on a plate.
2. Season fillets with salt and pepper. Dredge flesh side in flour, then egg wash, then press firmly into the pecan crust.
3. Heat clarified butter in a cast iron skillet over medium heat. Lay fillets in crust side down and cook 3 to 4 minutes until deep golden. Do not crowd the pan or run it too hot — the pecans will scorch.
4. Flip and cook 2 minutes more, until the fish flakes at the thickest point. Rest on a rack.
5. Wipe the pan, add butter, and cook until it smells nutty and turns amber. Pull from heat, add lemon juice, cayenne, and parsley.
6. Spoon brown butter over the fillets and serve immediately.