Pecan Crusted Rainbow Trout with Orange White Balsamic

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Posted by in Recipes on Sep 11, 2012 . .

1lb Fresh Rainbow Trout Fillet
1 Cup finely chopped pecans
1 stick unsalted butter, divided
salt & pepper
2 Tbsp Olive Cart Organic Olive Oil

Sauce
1/2 stick butter
1/4 Cup Olive Cart Orange White Balsamic Vinegar
1/2 tsp dill

Wash trout and pad dry. Cut into 2-3 serving size pieces. Season with salt and pepper then coat flesh side of filets with pecans, pressing nuts into fish and set aside. Gently melt 1/2 stick of butter in a small sauce pan and add Olive Cart Orange White Balsamic Vinegar and dill. DO NOT BOIL SAUCE. just swirl it to blend and keep warm. Heat a non-stick skillet to Med-Hi heat and meld 2 Tbsp butter and 2 Tbsp Olive Cart Organic Olive Oil til foamy. Add fish pieces flesh side down. Cook 3-4 min or until fish turns whie 1/2 way thru and nuts for a toasty brown crust. Flip fish to skin side and cook for 4-6 min or until skin is crispy. When ready remove from heat, gently lift fish off skin using a spatula while holding the skin down with a spoon. Fish will slide off the skin easily. Spoon sauce over fish and enjoy.

Last update: Jun 25, 2018
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