Sauteed Trout with Pecans

Elegant. Easy. Makes a lot of sauce.

• brutusln

• 10/1/2014

My whole family loved this recipe. I used 2T of butter to saute the trout, and 2T to saute the pecans. I substituted cilantro for parsley since that's what I had. I served it with steamed Swiss chard, fresh corn on the cob and wheat rolls.

• Anonymous

• The Deep South

• 11/5/2011

优秀,但轻微的修改。而than Pecans I used 1 cup of Pistachios, crushed in a plastic bag, then added the flour for coating. Also used 2 tablespoons of olive oil and 2 tablespoons of unsalted butter rather than all the butter the original recipe called for.

• RGCNAPLES

• Naples, FL

• 5/20/2011

Made this for my wife for Valentine's Day. She did say there was too much butter for her taste. This is a good recipe just the same. Enjoyed it with rice and pan fried brussel sprouts with olive oil, salt and pepper.

• amraamone

• Oakland, CA

• 2/14/2011

Yummy. Maybe the best trout recipe I have had for store bought trout. Really fresh trout.. some salt, pepper, butter and a frying pan. But I haven't had that in years. I did cut the butter about 50% and it was still delicious. I like the lemon and parsley in with the pecans. The browning developed a nice sweetness to the pecans a compliment but not overpowering. I will keep my sugar with the pecans in my pie thanks.

• jimpan

• Connecticut

• 10/25/2010

Excellent and unique. A little too much butter. I also used salted butter and added a little brown sugar to the pecans.

• hdruker

• 6/8/2010

Delicious! I also cut back on the butter. I cut back the butter to 1/3 stick, and then used about 1/4 cup olive oil for saute and the sauce. That was plenty! The other change I made was to mix the cayenne, salt and pepper into the flour and then coat the fish. Much easier than trying to coat fish with spices and then flour. Will make again...

• 2ralphs

• philadelphia

• 2/4/2010

This dish was simple and delicious!

• AngelaIndigo

• Baltimore, MD

• 1/3/2010

My man and I LOVED this, I used less butter as sujested and added 2 tablespoons of brown sugar with the lemon. Served it with the apple, dried cherry, and walnut salad with maple dressing from this site and wild rice pilaf. YUM!

• Anonymous

• a cook in Denton TX

• 8/30/2009

Wonderful. And easy! Served with Lima Bean, Corn and Tomato Succotash.

• Anonymous

• Asheville, NC

• 8/22/2009

I quite liked this. I followed the recipe as written except for the 1/2 butter that eveyone else suggest. The recipe was very quick and tasted delicious. I'm going to try with a little less butter or perhaps olive oil next time. This is a keeper.

• Anonymous

• San Francisco

• 7/22/2009

I chose this recipe for freshly caught trout;I reduced the butter, omitted the lemon, and added brown sugar. I paired with fresh sweet corn, and a green salad with artichoke hearts, avocado, cucumber, strawberries, cherries, banana chips, a few pecans, and a rasberry walnut dressing. FABULOUS! I loved the sweet in each dish; with the variety of textures and colors it was perfect!

• Anonymous

• denver, co

• 7/5/2009

Sprinkled some brown sugar with pecans. Sooooooooooooo good!!! served with green beans and cous cous. Didnt like it with lemon juice. Tried a few bites with lemon juice.

• cruzan19

• 4/28/2009

This was great, quick and easy. I recommend adding brown sugar to the lemon butter pecan sauce. And you can get away with about 1/2 the butter the recipe calls for.

• Anonymous

• Austin, TX

• 3/8/2009

I love this recipe...it was easy, quick and simple ingredients. My husband usually doesn't like trout but he LOVED this dish.I wished I had had a group to feed tonight.

• lmask8r

• Sun Valley ID

• 2/23/2009