Prep 15 mins
Cook 10 mins
This is a beautifully presented dish. For having such a long name, it's really very easy and takes no time at all. This is from a local Las Vegas newspaper. Serve with a crispy romaine salad with fresh tomatoes,and it's as simple as that!
For the pecan-crusted trout
- 1 cup pecan halves, lightly toasted
- 1 cup dry breadcrumbs, preferably Japanese-style panko*
- 4 (7 ounce) trout fillets
- salt and pepper
- 1⁄2 cup buttermilk
- 2 tablespoons olive oil
For the brown butter sage sauce
- 2 tablespoons butter
- 4 sage leaves, chopped
- 1⁄2 lemon, juice of
- 5 tablespoons chicken broth
- To make trout:.
- Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
- Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
- Press pecan mixture on top of buttermilk coating to make thick crust.
- Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
- To make sauce:.
- In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
- Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
- Pour over trout and serve.
- * Japanese-style panko crumbs are found in the Oriental section of supermarkets.
- Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.