Toasting the pecans before rolling the trout fillets brings out a deeper flavor in the nuts, which partners really nicely with the lightly seasoned almond flour breading. The end result is surprisingly light and flavorful. We found this recipe in “Paleo Comfort Foods” by Julie & Charles Mayfield and we made only minor changes to keep the recipe dairy-free. We served the fish with delicious Roasted Balsamic Brussels Sprouts with Bacon.
Georgian Pecan-Crusted Trout
- 1/2 cup almond flour
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs
- 1 cup toasted pecans roughly chopped
- 4 6-8 oz pieces of trout
- 2 tbsp coconut oil or extra virgin olive oil
- 1/4 cup lemon juice freshly squeezed
- 1/2 cup sake or white wine
- Whisk the almond flour, salt, and pepper together in a shallow, wide dish. Beat the eggs and place in a second dish. Use a third dish for the toasted pecans.
- Dredge each piece of trout, flesh side down, first into the flour, then the eggs, and finally, the pecans. You'll need to press down to get the nuts to stick.
- Heat 1 tablespoon of oil in a non-stick skillet. Add the fish, skin side up and nuts side down, and cook about 5 minutes or until golden brown. Flip the fish over and cook another 4-5 minutes or until the fish is just cooked through and the skin is golden. Be careful when you flip the fish over, it's delicate!
- Use the pan drippings to make a sauce – add a tablespoon of oil, the lemon juice, and the sake, scraping to incorporate any little bits of fish still in the pan. Whisk to combine and heat thoroughly. Pour over the fish to serve.