Pecan Crusted Trout

For some reason the fish looks greasy but it really wasn't!

 On the continued quest to eat as much food from the pantry as possible, I found that I had little left over corners of pecans, walnuts and pistachios. I saved the walnuts and pistachios for loaded oatmeal cookies I will make later this week but the pecans are for fish!

There is this little restaurant that used to make the best pecan crusted trout I've ever eaten. I asked the cook what was his secret and he said "nothing but nuts", meaning no bread crumbs, flour or other filler. What a difference in taste!

Pecan Crusted Trout w/Browned Butter Sauce

What you need:

• 4 6 oz Trout portions (I used an entire fillet)
• Enough olive oil to rub over each fillet
• 1 teaspoon each, salt and pepper
• 1 teaspoon each oregano and dill, or your favorite herb combination
• 1 cup chopped pecans (I chopped half coarsely and the other half fine)
• 4 Tablespoons unsalted butter

What to do:

• Preheat oven to 400 degrees
• Rub olive oil over each fillet
• Season fish with salt and pepper and herbs
• Place pecans in a shallow dish and generously coat each fillet with the nuts, gently pressing pecans onto the fish
• Place fillets, crumb side up, on a sheet pan coated with non-stick spray
• Roast until fish is cooked through and flaky, about 20 minutes depending on the thickness of your fillets
• While fish is roasting, make the Browned Butter Sauce
• In a medium sauce pan over low heat, cook the butter until it begins to brown (5-7 minutes)
• Remove from heat when the butter begins to smell nutty. Be careful not to burn it
• Place rested fish on individual plates and sauce each fillet lightly with the sauce