We have been so on the go lately and with our busy schedules the weekly menu plan has kind of gone by the wayside. We are finally back on a normal schedule and I was so happy to sit down this morning to plan the week’s menu and make the grocery trip. One of the first things that I do when I’m menu planning is check the store specials. I knew I wanted fish tonight and saw that they were offering rainbow trout at a great price. A quick search on Epicurious led me to this recipe for Sauteed Trout with Pecans.
I made some modifications to the original recipe. First, it called for an obscene amount of butter. I greatly reduced the butter with no detriment to the flavor of the dish. Second, after reading some of the online recipe reviews, I decided to add a bit of brown sugar to the pecans. I loved the hint of sweetness it gave the nuts.
This dish took less than 15 minutes to prepare. It was so simple but provided a lovely Sunday dinner when served alongside brown rice pilaf, green beans and ciabatta. I would have no problem serving this dish to dinner guests. Another win from Gourmet magazine – you just can’t go wrong with their recipes. This would have been a great dish for 68 Days of Gourmet!
One Year Ago: Malted Ice Cream Sundae Pie
Sauteed Trout with Pecans
(Recipe adapted from Gourmet, January 2008)
Ingredients:
2 trout fillets with skin
1/4 teaspoon cayenne
Salt and pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter, divided
1/3 cup pecans, chopped
1 tablespoon brown sugar
Squeeze of fresh lemon juice
2-3 tablespoons chopped parsley
Directions:
Pat fish fillets dry and rub flesh sides with cayenne, teaspoon salt and pepper. Dredge in flour to coat both sides and shake off excess.
Heat 2 tablespoons of butter in a large skillet over medium heat until foam subsides. 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 and keep warm, loosely covered with foil.
Pour off butter from skillet and wipe clean. Cook pecans with remaining 1 tablespoon of butter and brown sugar, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.
bakin' and eggs 