Georgian Pecan-Crusted Trout
We have a hard time finding fish recipes that work for our entire family. One of our son's prefers salmon and the other prefers tuna; both prefer sushi over cooked fish. This trout preparation actually made the entire family happy; the toasted pecan crust added great texture and complemented the mild trout flavor. Both boys ate their 6-8 ounce pieces without complaint, which equals a major win!
Prep Time5 mins
Cook Time10 mins
- 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.
Toasted pecans are a great snack, especially paired with unsweetened dried fruit like raisins or apricots. We like to keep a bag of pecans in our pantry.
Serve this alongside a fresh salad or roasted vegetables. We enjoyed it with Roasted Balsamic Brussels Sprouts with Bacon.
We found this recipe in "Paleo Comfort Foods" by Julie & Charles Mayfield and we made only minor changes to keep the recipe dairy-free.