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.
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.
- 2 trout fillets
- salt & pepper
- 2 egg whites or ½ cup buttermilk
- ½ cup pecans, finely chopped
- 1 Tbl. butter, for pan frying
- fresh spinach leaves
- thinly sliced red onion
- maple balsamic vinegar reduction
- 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.
- 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.
- Serve on a bed of spinach leaves and thinly sliced red onion, drizzled with maple balsamic vinegar.
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