Trout With Pecans and Lime-Cayenne Butter |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this from the spring 2010 cooking club recipe. It sounds like a tasty way to do fish, I plan on using catfish or red stipper rather than trout , since that is the local catch. Ingredients:
4 (5 ounce) trout fillets |
1/2 teaspoon salt |
1/4 cup all-purpose flour |
4 tablespoons butter, divided |
1/3 cup chopped pecans |
1/8 teaspoon cayenne pepper |
2 tablespoons finely chopped red bell peppers |
1 tablespoon lime juice |
1 1/2 teaspoons honey |
Directions:
1. Heat oven to 200. Sprinkle fish with salt; dip in flour, shaking off excess.
2. Melt 2 tbsp of the butter in large skillet over med-high heat. Cook fish 5-7 min or until it starts to flake, turning once and reducing heat to medium if fish are cooking too fast. Place on a rimmed baking sheet in oven to keep warm.
3. Melt remaining 2 tbsp butter in same skillet over med-high heat. Cook pecans and cayenne pepper 2-3 minutes or until pecans begin to brown, stirring occasionally. Stir in bell pepper, lime juice, and honey.; boil until sauce is slightly thickened. Serve over fish.
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