Pan-Seared Georgia Pecan Trout

  • From Virginia Willis
  • Yields 4 Servings


    • 1/4 cup canola oil, plus more for the baking sheet
    • 1 cup Georgia Pecans, finely chopped
    • 1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
    • 1/4 cup chopped fresh flat-leaf parsley
    • Coarse salt and freshly ground black pepper
    • 4 (6 to 8 ounce) skin-on trout fillets
    • Lemon wedges, for garnish


Preheat the oven to 200 F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.

Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven. Repeat the process with the remaining 2 tablespoons of oil and the remaining 2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.

Pecan Brown Butter Recipe

Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add 1/4 cup (1/2 stick) unsalted butter and melt over medium heat. Allow the butter to foam and turn medium brown, swirling the pan occasionally. Remove the pan from the heat, add the finely grated zest and juice of 1 lemon, 1/4 cup chopped pecans and 1/4 cup fresh flat-leaf parsley. Season with coarse salt and freshly ground black pepper. Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter. Serve immediately.