Pan-Seared Trout with Puréed Pecan Butter Sauce

Puréed pecans enrich a butter sauce for pan-seared filets of trout.

SERVES 4

Ingredients

12 tbsp. unsalted butter
¾ cup roughly chopped pecans
1 scallion, thinly sliced
2 tsp. grated lemon zest, plus 2 tsp. juice
Kosher salt and freshly ground black pepper, to taste
½ cup flour
4 (6-oz.) boneless, skinless rainbow trout filets
1 tbsp. finely chopped parsley, for garnish
1 lemon, cut into wedges, for serving

Instructions

1. Purée 8 tbsp. butter, ½ cup pecans, the scallion, lemon zest and juice, salt, and pepper in a small food processor until smooth; set aside.2. Melt 2 tbsp. of remaining butter in a 12″ skillet over medium-high heat; place flour on a plate. Season 2 filets trout with salt and pepper; dredge in flour, shaking off excess. Cook, flipping once, until golden and cooked through, 3–4 minutes. Repeat with remaining butter and trout. Transfer filets to serving plates. Add remaining chopped pecans to skillet; cook, until toasted, 2–3 minutes. Add butter mixture; cook until browned, about 4 minutes. Spoon pecan sauce over trout. Garnish with parsley and serve with lemon wedges.