Pecan Crusted Trout

Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings



2rainbow trout, butterflied,

1/3cuppecan pieces,



1/2teaspoonground black pepper,

3tablespoonsbutter, divided,

2tablespoonsolive oil,


3tablespoonsdry white wine,


1Trim and discard heads and tails from trout. Cut trout in half lengthwise down the center to make 4 fillets. Cut lemon in half lengthwise and trim ends, then cut crosswise into 1/8-inch thick slices.

2Combine pecans, flour, salt and pepper in a shallow pan or plate. Dredge fillets in flour mixture and press pecan pieces into skinless sides of fish. Shake gently to remove excess.

3Heat 1 tablespoon each butter and oil in a 12-inch non-stick skillet over medium-high heat. Place 2 fillets in skillet, skinless side down; pan fry 2 minutes per side. Remove to a plate and tent loosely with foil to keep warm. Add another 1 tablespoon each butter and oil to skillet; pan fry remaining 2 fillets and remove from skillet.

4Melt remaining 1 tablespoon butter in same skillet; add wine and lemon slices. Scrape and stir in any loose bits from bottom of skillet. Reduce heat to medium and boil 1 minute, stirring constantly. Season to taste with salt and pepper. Pour sauce with lemon slices over fillets. Serve immediately

Nutritional Information

No Nutritional Information Available

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