Pecan-Crusted Trout With Brown Butter Herb Sauce - Washington Post

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Sometimes fear of flipping keeps home cooks from making fish fillets. This nut-crusted baked fish cooks on a sheet pan, no flipping required. Smaller appetites should consider cutting these fillets in half. Store any leftover fish in a parchment-lined, flat, airtight container. To reheat, place on a baking sheet in a 350-degree oven for about 10 minutes. Any mild, white-flesh fish fillet works well here.

Storage Notes: Leftover fish may be refrigerated, tightly covered, for up to 2 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients

• For the fish:

• 1 tablespoon extra-virgin olive oil

• 4 (6- to 8-ounce) skin-off trout fillets, or any firm, white-fleshed fish

• 2 cups (8 ounces) raw pecans

• 1/4 cup cornstarch

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sweet paprika

• 1/2 teaspoon finely grated lemon zest (optional)

• 2 tablespoons Dijon mustard

• Lemon wedges, for serving (optional)

• For the beans:

• 2 teaspoons extra-virgin olive oil

• 1 pound French green beans, trimmed and patted dry (defrosted if frozen)

• 2 cloves garlic, minced or finely grated

• 1/4 teaspoon crushed red pepper flakes

• For the sauce:

• 3 tablespoons unsalted butter

• 2 teaspoons fresh lemon juice

• 2 tablespoons minced fresh herbs, such as parsley, sage, rosemary or thyme

Position the rack in the middle of the oven and preheat to 350 degrees.

Grease a large rimmed baking sheet with oil.

Place the fish on a plate and pat it dry with a paper towel.

In a food processor, grind the pecans until finely chopped. Transfer the nuts to a shallow dish, add the cornstarch and toss to combine. Season with the pepper, garlic powder, paprika and lemon zest and stir to combine.

Working with one fillet at a time, brush the fish with the mustard then coat the fish on both sides with the pecan mixture, pressing the mixture in to cover. Transfer the coated fish to the baking sheet and repeat with the remaining fish and coating ingredients.

Bake, without flipping, for about 25 minutes, or until just golden brown. Do not overbake.

Make the green beans: While the fish is baking, in a large skillet over medium-high heat, heat 2 teaspoons oil until shimmering. Add the green beans and cook, stirring often, until they begin to blister and brown in spots, 5 to 6 minutes. Add the garlic and pepper flakes and toss together for about 1 minute. Transfer the beans to a platter.

Make the sauce: Just before serving, in a light-colored small skillet over medium heat, melt the butter, stirring constantly, until it browns and smells nutty, 3 to 4 minutes. Remove from the heat, then add the lemon juice and your herb of choice, and swirl in the pan to combine.

Place a quarter of the green beans on each plate, top with a fish fillet and drizzle the butter sauce over. Serve immediately, with lemon wedges, if desired.

Tested by Ann Maloney .

Email questions to the Food Section at food@washpost.com.

The Link Lonk


September 15, 2020 at 08:45PM
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Pecan-Crusted Trout With Brown Butter Herb Sauce - Washington Post

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