ALL SEASONS PECAN CRUSTED GRILLED TROUT

Ingredients

For trout

2 cups pecans (about 8 ounces)

1 cup fresh orange juice

2 large (12- to 14-ounce) trout, filleted, skin left intact

For sauce

1 1/2 cups fresh orange juice

1 cup dry wine

2/3 cup chopped shallots

1/4 cup white wine vinegar

8 5-inch-long fresh parsley stems

1 1/2 tablespoons fresh lemon juice

1 large fresh thyme sprig

2 fresh rosemary sprigs

1/4 cup whipping cream

3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 piece

Chopped fresh chives

Directions

Make trout:
Grind pecans finely; transfer to plate. Sprinkle fish with salt and pepper.
Dip 1 fillet into orange juice to coat; shake off excess. Place fillet onto
pecans; press to coat with nuts. Transfer to waxed paper-lined baking and
refrigerate. To grill, place trout into or on perforated grill platter or
tool. Grill for four minutes to a side on medium heat.

Make sauce:
Combine first 7 ingredients in medium saucepan. Boil 10 minutes; add
rosemary. Boil until liquid is reduced to 1/2 cup, about 10 minutes. Strain
sauce into another medium saucepan, pressing on solids in sieve. Add cream;
bring to boil. Reduce heat to medium-low. Whisk in butter 1 piece at a time
(do not boil). Season with salt and pepper. Let stand at room temperature
for up to two hours.