Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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