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.

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Pecan-Crusted Trout

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 trout fillets
• salt & pepper
• 2 egg whites or 1/2 cup buttermilk
• 1/2 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

Instructions

• 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.

Notes

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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