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Sautéed Brook Trout with Brown Butter and Pecans

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Sautéed Brook Trout with Brown Butter and Pecans

Sautéed Brook Trout with Brown Butter and Pecans

Need a gluten free, fodmap friendly, and pescatarian main course? Sautéed Brook Trout with Brown Butter and Pecans could be an excellent recipe to try. One serving contains 752 calories, 72g of protein, and 50g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. If you have parsley, cooking oil, sage, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

1
Heat the oven to 25
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OvenOven
2
Cover a baking sheet with paper towels.
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Baking SheetBaking Sheet
Paper TowelsPaper Towels
3
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
4
Sprinkle the fish with the salt and pepper. Put half the trout in the pan and cook for 2 minutes. Turn and cook until browned and just done, 1 to 2 minutes longer.
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Salt And PepperSalt And Pepper
FishFish
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Frying PanFrying Pan
5
Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven.
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Baking SheetBaking Sheet
OvenOven
6
Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.
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Trout FilletsTrout Fillets
Cooking OilCooking Oil
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Baking SheetBaking Sheet
Frying PanFrying Pan
7
Wipe out the frying pan and melt the butter over low heat.
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ButterButter
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Frying PanFrying Pan
8
Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes. Stir in the parsley.
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ParsleyParsley
ButterButter
PecansPecans
SageSage
9
Serve the trout with the butter sauce spooned over the top.
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ButterButter
SauceSauce
TroutTrout
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Fish Alternatives: The combination of pecans and brown butter complements many kinds of fish, such as black bass, lake perch, or walleye.
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Black BassBlack Bass
ButterButter
PecansPecans
FishFish
11
Wine Recommendation: A full, luscious white wine will accentuate the deep nutty flavors of this dish. Look for an Australian chardonnay, with its ripe fruitiness and toasty oak.
Ingredients you will need
White WineWhite Wine
WineWine
DifficultyHard
Ready In45 m.
Servings4
Health Score58
Gluten FreeLow FodmapVery Healthy
DietsGluten FreeFodmap FriendlyPescatarian
Dish TypesLunchMain CourseMain DishDinner
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