Sautéed Brook Trout With Brown Butter And Pecans

1. 1

   Heat the oven to 250u00b0. Cover a baking sheet with paper towels.

2. 2

   In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the fish with the salt and pepper. Put half the trout in the pan and cook for 2 minutes. Turn and cook until browned and just done, 1 to 2 minutes longer. Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven. Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.

3. 3

   Wipe out the frying pan and melt the butter over low heat. Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes. Stir in the parsley. Serve the trout with the butter sauce spooned over the top.

4. 4

   Fish Alternatives: The combination of pecans and brown butter complements many kinds of fish, such as black bass, lake perch, or walleye.

5. 5

   Wine Recommendation: A full, luscious white wine will accentuate the deep nutty flavors of this dish. Look for an Australian chardonnay, with its ripe fruitiness and toasty oak.

* Per serving · 4 servings · Values may vary.

No additional tips available.