trout with brown butter pecan sauce

Pan-Seared Trout with Pecan Brown Butter Sauce

Serves 4.  Quite a New Mexican meal since we grow so many pecans here and you could go catch your own trout….

            12 Tbs. butter                                      ½ c. flour

            ¾ c. roughly chopped pecans              4 (6-oz.) boneless, skinless rainbow

            1 green onion, thinly sliced                   trout filets

            2 tsp. grated lemon zest plus               1 Tbs. finely chopped parsley, for garnish

              2 tsp. fresh lemon juice                     1 lemon, cut in wedges, for serving

            kosher salt and fresh ground black pepper, to taste

Puree 8 Tbs. butter, ½ c. pecans, green onion, lemon zests and juice, salt, and pepper in a small food processor until smooth; set aside.

Melt 2 Tbs. of remaining butter in a 12” skillet over medium-high heat; place flour on a plate.  Season 2 trout filets with salt and pepper; dredge in flour, shaking off excess.  Cook, flipping once, until golden and cooked through, 3 – 4 minutes.  Repeat with remaining butter and trout.  Transfer filets to serving plates.  Add remaining ¼ c. pecans to skillet; cook until toasted, 2 – 3 minutes.  Add butter puree mixture; cook until browned, about 4 minutes.  Spoon pecan sauce over trout.  Garnish with parsley and serve with lemon wedges.