  Pecan-crusted Mountain Trout with Brown Butter Sage SauceRecipe from the Georgia Pecan Commission.1 cup pecan halves, lightly toasted 1 cup dry bread crumbs, preferably Japanese-style panko 4 trout fillets (7 ounces each) Salt and black pepper to taste 1/2 cup buttermilk 2 tablespoons olive oil 2 tablespoons butter 4 sage leaves, chopped Juice of 1/2 lemon 5 tablespoons chicken broth To make trout: Combine pecans and bread crumbs in food processor and process to medium-fine consistency. Season fillets with salt and pepper; brush flesh side of fillet with buttermilk. Press pecan mixture on top of buttermilk coating to make thick crust. Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, 4 to 5 minutes. To make sauce: In same skillet trout was cooked in, melt butter over medium heat and allow it to foam. Just as butter begins to turn brown, whisk in sage, lemon juice and broth. Pour over trout and serve. Makes 4 main-dish servings. Preparation time 10 minutes. Cooking time 20 minutes. Substitutions: If fresh Trout fillets are unavailable you can substitute any thick, mild flavored white fish fillet, such as snapper, halibut or grouper. |