TROUT MEUNIERE WITH PECANS

By stepjo7269

Adapted from: Come On In Cookbook

Ingredients

• ●Note: I added to this list of ingredients:
• 1/4 C. Vegetable oil
• 5 T. Unsalted butter, divided
• 4 trout or bass fillets
• 1/4 C. Milk (I used buttermilk)
• Salt and pepper to taste
• ½ C. All-purpose flour, seasoned with salt and pepper
• ½ C. Pecan halves (I chopped mine)
• 2 T. Fresh lemon juice
• 2 T. Finely chopped fresh parsley
• 3 dashes of Worcestershire sauce
• 2 dashes of hot sauce
• ●Melt 1 T. butter with oil in large, heavy skillet.
• ●In another pan, combine milk, salt, and pepper.
• ●Coat trout in milk mixture and, without patting dry, dredge in seasoned flour.
• ●Saute trout in oil and butter until golden on one side, 8 minutes. Turn and cook 8 minutes longer. Baste often during cooking.
• ●Remove trout to warm platter and sprinkle with salt and pepper.
• ●Empty and wipe out skillet , then add remaining 4 T. butter. Saute pecans in butter, shaking pan, until butter is golden brown.
• ●Add lemon juice and Worcestershire sauce and hot sauce if you use and pour pecan sauce over trout.

Details

Servings 4

Preparation

Step 1

●Sprinkle with fresh parsley.