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Last night's dinner - Sauteed Trout with Pecans - Eater's Block

mystery_diva posting in Eater's Block
User: eaters_block (posted by mystery_diva)
Date: 2008-03-20 09:25
Subject: Last night's dinner - Sauteed Trout with Pecans
Security: Public
My boyfriend cooks really well, and we've been making a lot of fish recently. About a month ago, he had one flop (I think it was the recipe) involving Snapper and pecans - the pecans burned all to hell. In looking for something to make for dinner last night, I came across a very similar recipe on Epicurious and decided to give it a go. And...it was deeeelicious. He was tres impressed. It was: 

sauteed trout with pecans
http://www.epicurious.com/recipes/food/views/241211

Active time: 25 min Start to finish: 25 min
Servings: Makes 4 servings

Ingredients

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

Preparation

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 trout. 

I served it with small red potatoes and asparagus (Note to self: cook the potatoes more and the asparagus less), and the delightful Lingenfelder Riesling I love so very very much.

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August 2011