This trout recipe is a long-time favorite. You won’t believe how delicious it is AND how easy it is to make.
This trout recipe, a longtime Six O’Clock Scramble favorite, is adapted from a recipe from Shelley Schonberger, whom I met years ago when our kids went to nursery school together. It is so sophisticated and astoundingly delicious, but subscribers can’t believe how easy it is to make.
Serve it with Sweet and Spicy Roasted Sweet Potatoes and with steamed green beans with goat or feta cheese.
Prep + Cook = 30 minutes
- 1 – 1 ½ lbs. whole boned trout (have the fish market do this) or trout, tilapia or flounder fillets
- 1/2 cup pecans
- 1 tsp. flour (use wheat/gluten-free if needed)
- 1/2 tsp. salt
- 1 egg, white only, lightly beaten
- 2 Tbsp. butter
- 3/4 cup orange juice
- 1 tsp. fresh or dried rosemary, chopped
(If you are making the sweet potatoes, start them first.) Rinse the trout and pat it dry with paper towels. In a food processor, finely grind the pecans with the flour and salt. (If you do not have a food processor or don’t want to dust it off, use a mallet to pulverize the nuts in a plastic bag, then shake it thoroughly with the flour and salt.) (Start the green beans now, if you are serving them.)
Using a pastry brush, brush the egg white on the flesh side of the trout (or both sides of fillets). Coat the fish by sprinkling the nut mixture onto the flesh and pressing firmly.
In a large nonstick skillet or a heavy skillet coated with nonstick cooking spray, melt 1 Tbsp. butter over medium to medium-high heat. Add the trout, flesh side down. Cook it without moving it until the pecans are lightly browned, 5 – 6 minutes. (If using fillets, you can flip them to brown the second side after 5 minutes.)
Meanwhile, in a small saucepan, bring the orange juice and rosemary to a boil over medium-high heat. Reduce the heat and simmer it for a few minutes until the sauce is slightly reduced. Add 1 Tbsp. butter, stirring until it is melted. Reduce the heat to low to keep it warm.
Transfer the trout to plates (if using whole trout, cut them in half down the middle, if desired), pecan side up, and drizzle them with the orange-rosemary sauce.
Slow Cooker Directions:
Rinse, dry, and coat the fish as directed. Place the orange juice, rosemary and the butter in slow cooker, then add the fish. Cook on low for 8-10 hours or on high for 4-6 hours. Transfer the trout from the slow cooker to plates, drizzling it with the sauce.
Do Ahead or Delegate:
Grind the pecans and combine them with the flour and the salt, beat and refrigerate the egg, chop the rosemary.
Buying a whole fish is usually the most economical choice at the fish counter. It’s also likely to taste fresher, as the skin acts as a protective barrier and provides a flavorful and moist cooked fish.
Scramble Flavor Booster:
Serve the fish with lemon wedges.
Side Dish Suggestion: Sweet and Spicy Roasted Sweet Potatoes
Preheat the oven to 425 degrees. In a medium bowl, toss all the ingredients together until the potatoes are coated evenly, then spread them on a baking sheet coated with nonstick cooking spray. Bake until the potatoes are tender and starting to brown, 20 – 25 minutes, tossing once.
Side Dish Suggestion: Steamed Green Beans
Steam the green beans in 1 – 2 inches of boiling water for 5 – 8 minutes, to desired tenderness. Drain and toss them immediately with the goat or feta cheese, lemon juice, salt and pepper to taste.
Nutritional Information per Serving (% based upon Daily Values):
Calories 315, Total Fat 19g, 30%, Saturated Fat 6g, 30%, Cholesterol 92mg, 31%, Sodium 210mg, 9%, Total Carbohydrate 7g, 2%, Dietary Fiber 1g, 4%, Sugar 5g, Protein 28g
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