Sauteed Trout with Pecans

Sauteed Trout with Pecans

Sauteed Trout with Pecans

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   23 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 4 trout fillets with skin (I used one whole piece of trout)
  • 1/4 teaspoon cayenne
  • 1/2 cup all-purpose flour
  • 1 1/4 sticks unsalted butter, divided
  • 3/4 cup pecans, chopped
  • 2 tablespoons fresh lemon juice
  • 1/3 cup chopped parsley
Instructions

Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, 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.

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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