Rainbow Trout with Red Chili and Pecans

Name: Rainbow Trout with Red Chili and Pecans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 118 milliliters honey; 4 servings Kosher salt and freshly ground black pepper; 1 lemon, cut into wedges; 118 milliliters pecans; 4 fillets rainbow trout fillets, with skin still attached; 1 Tbsp red chili powder (ancho or guajillo work well); 1 Tbsp vegetable oil

Rainbow Trout with Red Chili and Pecans might be just the American recipe you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains about 34g of protein, 18g of fat, and a total of 447 calories. This recipe serves 4. It works well as a rather expensive main course for The Super Bowl. If you have pecans, rainbow trout, vegetable oil, and a few other ingredients on hand, you can make it. To use up the pecans you could follow this main course with the Bourbon Cake with Pecans: A Southern Classic as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Pulse pecans in a food processor until finely chopped.

Ingredients you will need

Pecans

Equipment you will use

Food Processor

Transfer pecans to a large plate.

Ingredients you will need

Pecans

Heat the honey into a small saucepan set over medium-low heat. When warm, turn off the heat and stir in the red chili powder. Alternatively, microwave honey in a small bowl for 15 seconds until warm and stir in the chili powder.

Ingredients you will need

Chili Powder

Honey

Equipment you will use

Microwave

Sauce Pan

Bowl

Dry the trout with paper towels. Season both sides with salt and pepper, and then brush the non-skin sides with the honey mixture. One at a time, roll the honey-side of each fillet in the pecans until well coated.

Ingredients you will need

Salt And Pepper

Pecans

Honey

Trout

Roll

Equipment you will use

Paper Towels

Heat the vegetable in a large non-stick skillet over medium heat. When shimmering, add as many of the fillets skin-side down as will comfortably fit. Cook until the skins are browned but not burnt, three to five minutes. Flip the fillets and cook until the other side is golden, about two minutes. Reduce the heat, if necessary. The honey will burn if the temperature is too high. Repeat process until all of the fillets are cooked.

Ingredients you will need

Vegetable

Honey

Equipment you will use

Frying Pan

Season to taste with salt and pepper, and serve with lemon wedges.

Ingredients you will need

Salt And Pepper

Lemon Wedge

Equipment

Ingredients

Servings:

118milliliters

honey 4servings

Kosher salt and freshly ground black pepper 1

lemon, cut into wedges 118milliliters

pecans 4fillets

rainbow trout fillets, with skin still attached 1Tbsp

red chili powder (ancho or guajillo work well)1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.