My favorite way to prepare trout is breading it with pecans. The sweet nuttiness from the pecans balances so well with the light fish.
However, if you’re anything like me breading things just annoys you. It either comes out perfect and crisp on the outside or burnt to a crisp with the breading falling off. It’s usually the later. So my fix for this little predicament is to sear the fish then make a sort of topping to pour over. Not only is it much easier it’s also prettier.
Trout is easily found in my local stores or you could always take a fishing trip. If you can’t find it and aren’t keen on the second option simply substitute salmon.
Pan Seared Trout with an Orange Butter Pecan Sauce
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- 1 large fillet trout about 8-10 ounces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon ghee
- 1 medium orange zested and juiced
- 1/2 cup pecans chopped
- fresh parsley for garnish
More TIPS about this paleo recipe in the post above!
- Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat.
- Season the fillet with salt and pepper and place skin side up in skillet. Sear 3-4 minutes until the fish easily flips. Sear another 3-4 minutes until the skin is crispy and the fish flakes easily. Remove and keep warm.
In the same skillet melt one tablespoon of ghee. Stir in the pecans scrapping any brown bits up from the bottom of the pan. Allow pecans to toast about 1 minute. Stir in the orange juice and allow to reduce just a bit.
- Season sauce with a bit of salt to taste and pour over trout. Garnish with orange zest and parsley.