Panfried Trout with Pecan Butter Sauce

Panfried Trout with Pecan Butter Sauce
Photo by Romulo Yanes


  • 2 1/2- to 3/4-lb whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
  • lemon wedges
  • 2 tablespoons fresh flat-leaf parsley
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • ¾ cup all-purpose flour
  • 1 teaspoon salt
  • + 3 more ingredients
    • 3 tablespoons vegetable oil
    • ½ cup unsalted butter
    • ¼ cup pecans

Preheat oven to 200°F. Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat. Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dre...

View full recipe at Epicurious


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