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Sauteed Trout with Pecans

    4 trout fillets with skin
    1/4 teaspoon cayenne
    1/2 cup all-purpose flour
    1 1/4 sticks unsalted butter, divided
    3/4 cup pecans, chopped
    2 tablespoons fresh lemon juice
    1/3 cup chopped parsley

  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 fish over and cook until just
 cooked through, 1 to 2 minutes more. Transfer to a plate with a
 slotted spatula and keep warm, loosely covered with foil.

  Pour off butter from skillet and wipe clean, then cook pecans with
 remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon
 pepper over medium heat, stirring occasionally, until golden-brown,
 about 2 minutes. Stir in lemon juice and parsley and spoon over