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Add a photoServings: 4
Ingredients
- 2 Tbsp. veg. oil
- 8 x trout fillets - (abt 2 lbs in all)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 4 Tbsp. butter
- 1/2 tsp dry sage
- 1/2 c. minced pecans
- 2 Tbsp. minced fresh parsley
Directions
- Preheat the oven to 250 degrees. Cover a baking sheet with paper towels.
- In a large nonstick skillet, heat 1 Tbsp. 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 min. Turn and cook till browned and just done, 1 to 2 min longer. Transfer the cooked fillets to the prepared baking sheet and keep hot in the oven. Add in the remaining 1 Tbsp. oil to the pan, cook the rest of the trout fillets, and add in them to the baking sheet.
- Wipeout the skillet and heat the butter over low heat. Add in the sage and pecans and cook, stirring, till the butter is golden, about 5 min. 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 possibly walleye.
- Comments: Brown butter is a sublimely simple sauce. Emphasize the butter's nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 209 | 94% |
| Total Fat 24.01g | 30% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 0.18g | |
| Cholesterol 35mg | 12% |
| Sodium 377mg | 16% |
| Potassium 70mg | 2% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.31g | 0% |
| Protein 2.32g | 4% |
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