With fishing season starting, our son caught some fresh trout. We served it up with this Pecan-crusted Trout.
This is a variation of a similar recipe found in the book Paleo Comfort Foods.
1/2 tsp Salt
1/2 tsp Pepper
2 Large Eggs
1 cup Pecans, roughly chopped
4 6 to 8oz Trout fillets
2 tbsp Butter
1/4 cup lemon juice
1/2 cup white wine
2 tbsp Fresh Italian Parsley, chopped
Whisk egg whites, salt, and pepper slightly, and place into a dish. Place the Pecans in a separate dish. dredge trout flesh side into eggs and then into the pecans pressing down to get the nuts to adhere.
Heat 1 tbsp of butter in a pan over medium heat. Add the fish skin side up (nut side down) and cook until golden, about 5 minutes. Carefully flip over and cook another side 4-5 minutes until fish is just cooked through and the skin is golden. Remove fish to a platter and cover with foil.
Add the butter, lemon juice, and wine to the pan, scraping to bottom to bring up the fish scraping. Stir in parsley and pour mixture over each fish.