Pecan Trout

6   8 oz. Gulf speckled trout fillets, skinned
2 cups Flour
2 tsp. Salt
2 tsp. Black pepper
2 tsp. Cayenne pepper
2 tbsp. Butter or margarine, unsalted
1/3 cup Vegetable oil
2 Eggs, beaten
1 cup Milk

Sauce
1 1/4 Pecans, chopped
1/2 cup Butter or margarine, unsalted
cut into 1-inch chucks
2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1 tbsp. Lemon juice
1/2 tsp. Salt
3 med. cloves Garlic

Make pecan sauce (below). Preheat broiler with oven rack about 6 inches below heating element. Pat fish fillets dry with paper towels; set aside. In a medium bowl, combine flour, salt, black pepper, and cayenne pepper. In a 12 inch skillet over medium heat, heat 2 tbsp. butter or margarine and oil. When oil is hot, dredge fillets in seasoned flour; shake to remove excess. Beat eggs and milk together and dip fillets into mixture. Dredge again in seasoned flour to coat well; shake off excess. Gently lower coated fillets into hot oil. Cook about 4 minutes on each side, turning once. Drain on paper towels and then lay in an ungreased baking pan. Top each fish fillet with 3 tbsp. pecan sauce; broil until sauce is slightly softened for 30 to 60 seconds. Top with remaining 1/2 cup roasted pecans.

Sauce
Spread pecans in single layer on an ungreased baking sheet. Roast in preheated oven 375 degrees until a deep golden brown, approximately 10 minutes. Cool to room temp. Place 3/4 cup roasted pecans in a food processor. Add butter or margarine, Worcestershire sauce, Tabasco sauce, lemon juice, salt and garlic cloves. Make sure to scrap down sides and then continue to process until it is a smooth paste.

This recipe is submitted in Loving Memory of Riley Saba.

Serves 4 to 6.

Sterling Desorcy         


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