Sauteed Trout with Pecans

Ingredients

• Parsley

  Raw

  ⅓ cup or 20g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pecans

  Nuts

  ¾ cup, chopped or 82g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Butter

  Unsalted

  1 ¼ stick or 141g

• Trout

  Fish, mixed species, raw

  4 fillet or 316g

Directions

1. Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.
2. Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook fish, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.
3. Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.

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