Pecan Crusted Trout

The trout was so fresh and beautiful at the seafood counter today that I couldn’t resist, even without a plan for how to prepare it.  Pan sautéed trout is what first came to mind.  I have a weakness for this wonderfully mild fish, especially when it’s sautéed in butter.  To kick it up I decided on Pecan-Crusted Trout, which fit right in with our low-carb eating.

Pecan Encrusted Trout1

We kept this dish very simple.  The trout fillets were dipped in egg whites and then the flesh side was dredged in chopped pecans.  A gentle pan fry in melted butter, 3-4 minutes per side.  I plated the trout over a bed of baby spinach and thinly sliced red onion, lightly drizzled with a maple balsamic reduction.  Our Pecan-Crusted Trout was melt in your mouth delicious.

Pecan Crusted Trout

Pecan-Crusted Trout
Prep time
Cook time
Total time
Serves: 2
  • 2 trout fillets
  • salt & pepper
  • 2 egg whites or ½ cup buttermilk
  • ½ cup pecans, finely chopped
  • 1 Tbl. butter, for pan frying
For optional spinach salad...
  • fresh spinach leaves
  • thinly sliced red onion
  • maple balsamic vinegar reduction
  1. Place chopped pecans in a shallow dish. Add egg whites to a separate dish and season with salt & pepper. Dip trout fillets in egg whites, then dredge flesh sides in chopped pecans. Reserve.
  2. In a large skillet, melt butter over medium heat. Pan sauté fillets skin side down for 3-4 minutes, then gently turn over and cook another 2-3 minutes.
  3. Serve on a bed of spinach leaves and thinly sliced red onion, drizzled with maple balsamic vinegar.
To make a balsamic reduction, heat good quality balsamic vinegar in a small saucepan over medium heat. Gently simmer until reduced by half and slightly thickened.


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