Simple Pecan-Crusted Fish Recipe (video) [View all]
Another fish recipe this week! We got our hands on some really lovely pecans, and thought that it would be a perfect time for some pecan-crusted fish. This is a simple and delicious recipe, and comes together very quickly. Fish cooks fast! Normally, we prefer to use our fish with the skin on, but we realized after we portioned the fish that it still had scales on it! Unfortunate, so we had to trim the skin on. If you leave the skin on, score it gently before dredging and crusting, and put it skin-side down in the pan. If you want to go the extra mile, flip it over and baste it in some extra butter (or a compound butter) on its way out of the oven.
We used trout for this. Trout has a pretty strong flavour, which may not be to everyone's taste. If you'd prefer something a little more neutral, you might prefer tilapia, haddock, or pollock. Also, we used a very similar butter caper sauce as we did the last time we did fish, because it's just such a perfect sauce for fish. We didn't brown the butter for this one, but we did use the leftover butter from the cast iron from the pecan crusted fish.
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