Browned Butter and Pecan Trout

Name: Browned Butter and Pecan Trout
Ingredients: 2 (6-ounce) trout fillets; Salt and pepper; Salt and pepper; ¼ cup all-purpose flour, rice flour, or almond meal; ¼ cup all-purpose flour, rice flour, or almond meal; ¼ cup all-purpose flour, rice flour, or almond meal; 4 tablespoons butter, divided; ¼ cup chopped pecans or slivered or sliced almonds; ¼ cup chopped pecans or slivered or sliced almonds; ¼ cup chopped pecans or slivered or sliced almonds; 1 tablespoon fresh lemon juice; 1 teaspoon Worcestershire sauce; 1 tablespoon chopped fresh parsley or 1 teaspoon freeze-dried parsley flakes; 1 tablespoon chopped fresh parsley or 1 teaspoon freeze-dried parsley flakes

Preparation info

2
Servings; WPS = 8 oz .

Difficulty
Easy

Appears in

The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

About

Small, pan-size trout fillets work best for this recipe. One large fillet can be cut in half crosswise to fit in a skillet. You can also substitute any flat, quick-cooking fish like flounder or catfish.

Ingredients

2 (6-ounce) trout fillets
Salt and pepper
¼ cup

Fish course
Pescatarian

Method

Prep at Home

Unwrap fish and place on paper towels between 2 plates in the coldest spot in the refrigerator. To transfer to a cooler, place fish in a plastic storage bag, remove air, and seal. Surround fish with ice, and check to make sure bag remains sealed so fish does not get soaked in icy water. Cook as soon as possible (within 2 days).