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ALL SEASONS PECAN CRUSTED GRILLED TROUT
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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 |
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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. |
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