Sauteed Brook Trout With Brown Butfer And Pecans

Recipe Ingredients

2 tablespoons	30ml	Cooking oil
8		Trout fillets - (abt 2 lbs in all)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4 tablespoons	60ml	Butter
1/2 teaspoon	2.5ml	Dried sage
1/2 cup	73g / 2.6oz	Chopped pecans
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Preheat the oven to 250 degrees. Cover a baking sheet with paper towels.

In a large nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Sprinkle the fish with the salt. and pepper. Put half the trout in he pan and cook for 2 minutes. Turn and cook until browned and just done, 1 to 2 minutes longer. Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven. Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.

Wipeout the skillet and melt the butter over low heat. Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes. Stir in the parsley. Serve the trout with the butter sauce spooned over the top.

This recipe yields 4 servings.

Fish Alternatives: The combination of pecans and brown butter complements many kinds of fish, such as black bass, lake perch, or walleye.

Source:
Cookbook Digest, May/Jun, 1999

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