Trout Recipes

Pecan-Crusted Trout recipe



1) Grind pecans in a food processor until coarse. Transfer to a medium bowl; add flour and mix.

2) Place egg in a separate medium bowl.

3) Dip each trout fillet in egg, shaking off excess; dip into pecan mixture, turning to coat.

4) Heat oil in a large skillet over medium. Add trout and cook until golden on both sides, turning once, about 8 minutes total. Remove trout from skillet; place on serving platter.

5) Add butter to skillet; melt over medium heat. Add shallot, zest, thyme, and rosemary; cook until shallot is softened, about 3 minutes, stirring.

6) Increase heat to high; add wine and cook until evaporated, scraping up bottom of skillet. When almost dry, add cream and juice to skillet; cook until thickened slightly, stirring, about 2 minutes. Season to taste.

7) Pour sauce over trout; serve immediately.

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Reviews and Comments:

Pecan-Crusted Trout Review by Walt Goodale on January 20th, 2012:

We enjoyed this. Didn't have shallots, but came out fine. Will make twice the sauce next time. Before serving,remove the bones and fillet and add sauce on top.

Pecan-Crusted Trout Review by Sherri Witt on September 28th, 2012:

This recipe is fabulous! If done correctly, the herb flavors really stand out. I used Swai fillets for the fish; it is excellent, not fishy
or anything. Just keep in mind not to overcook or overseason the filets.

Definitely worth trying!

Pecan-Crusted Trout Review by Fisherman T Williamson on August 14th, 2013:

I just made this with fresh trout caught in CO. This is the absolute best way I've ever prepared my catch in 20+ years of fishing.

1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
½ cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
¼ cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)


Published: April 5, 2011
Average rating of 4.33 stars based on 3 reviews.
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