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


    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.
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