Sauteed Trout with Pecans


  • ¼ teaspoon cayenne
  • 1 ¼ sticks unsalted butter
  • 2 tablespoons fresh lemon juice
  • ¾ cup pecans
  • 1/3 cup parsley
  • 4 trout fillets with skin
  • ½ cup all-purpose flour

Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour. Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fi...

View full recipe at Epicurious


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