Trout With Pecan Sauce
Tender trout fillets coated with seasoned cornmeal, pan-fried to perfection, then topped with a delightful pecan-orange butter sauce—an elegant dish perfect for seafood lovers.
Ingredients
- 4 to 6 trout (about 12-inch each) ⓘ
- 1/3 cup cornmeal
- 1/4 cup flour ⓘ
- 1 teaspoon dried thyme ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon freshly ground pepper ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 1/2 teaspoon paprika ⓘ
- 4 tablespoons butter, divided ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1/4 cup fresh orange juice ⓘ
- 1/4 cup chopped pecans ⓘ
Instructions
- Rinse trout under cold water and pat dry.
- In a brown paper bag, combine cornmeal, flour, dried thyme, salt, freshly ground pepper, cayenne pepper, and paprika.
- Place one or two trout in the bag and shake to coat evenly.
- Remove coated trout and set aside. Repeat with remaining trout.
- Over medium-high heat, melt 2 tablespoons of butter and 1 tablespoon of vegetable oil in a large skillet.
- Add trout to the skillet and cook for about 5 minutes per side or until browned and flaky.
- Repeat until all trout are cooked, keeping cooked trout warm on a platter covered with foil.
- In the same skillet, add remaining butter, orange juice, and chopped pecans.
- Cook until the mixture is bubbly.
- Pour the pecan orange sauce over the cooked trout and serve.
Tips & Substitutions
For an extra crunch, try adding crushed cornflakes to the coating mixture. If you don't have pecans, walnuts or almonds can be substituted for a different flavor. Ensure the oil is hot before adding the trout to achieve a perfect golden crust. Fresh herbs like dill or parsley can elevate the dish further, making it a refreshing option similar to Flounder (Or Cod) Primavera.
Serving Suggestions
Serve the trout with a side of steamed vegetables or a light salad for a fresh meal. It pairs beautifully with a crisp white wine, enhancing the citrus flavors. For a heartier option, consider serving it alongside quinoa or rice, or even alongside Tiny Crab Cakes for a delightful seafood spread.
Storage & Reheating
Store any leftover trout in an airtight container in the refrigerator for up to 2 days. To reheat, place the trout in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Trout With Pecan Sauce contains roughly 616 calories, with 17g protein, 69g carbohydrates, and 46g fat. It is an excellent source of vitamin A (273% of the Daily Value), dietary fiber (122% of the Daily Value), and vitamin C (88% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1793mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen trout for this recipe?
Yes, you can use frozen trout. Just make sure to thaw it completely in the refrigerator before cooking. This will help ensure even cooking and prevent the fish from becoming rubbery.
What can I substitute for orange juice in the sauce?
If you don't have orange juice, you can substitute it with lemon juice for a tangy flavor or apple cider vinegar for a different acidity. Just adjust the sweetness with a bit of honey or sugar if needed.
How do I know when the trout is cooked through?
The trout is cooked when it flakes easily with a fork and is opaque throughout. Typically, 5 minutes per side at medium-high heat is sufficient. Using a food thermometer, the internal temperature should reach 145°F (63°C).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).