THE FISH HAVE COME IN: HERB PECAN CRUSTED TROUT
Whether you buy your trout or catch it yourself, there is no denying that trout is absolutely delicious. I prefer rainbow trout, but cutthroat trout is a close second. Trout has a nice mild, delicate, almost buttery flavor that allows for much cooking variety. My Herb Pecan Crusted Trout will melt in your mouth!
Both of these fish can literally be caught side by side in rivers, streams, and the like. Both are fresh water fish and give an angler a fun fight, but the rainbow trout consistently remains the winner in terms of fighting ability. We have often taken day trips to Georgia to get our trout for the upcoming year’s fish fare.
Each year in early fall we stock our pond with trout. Not only is this ‘good eats’ for our family, but an additional family adventure on cool afternoons after school. Even the extended family takes part in our fishing adventures.
My dad, as a young boy, won tons of tournaments, entered tournaments with my boys, and thereby been a big influence on my kid’s passion for fishing. I can remember him teaching some of the boys how to fly fish in my front yard on the driveway. They would practice and practice. Traditionally, my kids can always count on fishing gifts such as rods, reels, tackle boxes, special tackle, and flies for birthday and Christmas presents from my father. What a great heritage he is giving us!
Nutritionist are quick to tell you that you need at least 3 servings of fish a week. Amazingly, studies have found that those that eat trout a few times a week have a lower risk for dementia, depression, bipolar disorder, and Alzheimer’s disease. It is packed full of Omega 3 Fatty Acids, over 900 milligrams a day, and far exceeds the minimum daily allowance of Omega 3 Fatty Acids recommended, 250 milligrams a day.
To me, trout is absolutely a perfect companion with pecans, herbs, and butter. This dish is simple, quick, and above all, DELICIOUS! This is one of my very favorite preparations of trout and I look forward to hearing how your family likes it.
HERB PECAN CRUSTED TROUT
This dish is great for easy entertaining. The flavor of the trout is so mild that even the pickiest eaters will love it.
¾ cups pecans, finely chopped
2 tablespoons rosemary, finely chopped
¼ cup fresh parsley, finely chopped and divided
½ teaspoon salt
½ teaspoon pepper
1½ tablespoons Dijon mustard
4 6-ounce trout fillets, skinned
Olive oil, for browning
2 tablespoons butter, plus more for browning
1 lemon, juiced
¼ cup white wine
3 tablespoons capers
2 cups spinach
2 cups arugula
On a plate, combine pecans, rosemary, half the parsley, salt and pepper.
Lightly brush one side of fillet with Dijon mustard and press fillet into the pecan mixture to adhere. Set aside and proceed with remaining fillets.
Heat about 1 tablespoon each of olive oil and butter over medium-high heat. When oil is sizzling hot, place fillets pecan-batter side down in pan and cook for about 3 minutes. Do not crowd the pan; you might have to cook in batches. Flip fillets and cook for about 2 more minutes, or until flaky and golden. Remove fillets to platter and tent with foil. Repeat with remaining fillets.
Once all fillets are cooked, add the butter, lemon juice, and wine to deglaze the pan. The brown bits from the fish are truly golden nuggets to be cherished! Add capers and bring to a boil. Turn off heat and stir in rest of parsley.
Prepare plates with spinach and arugula and top each one with a fillet. Divide wine sauce evenly among the plates and serve immediately.