Cajun Trout with Pecan Sauce

  • Yield: 2 to 4 servings


1/4cup cornmeal
1/4cup flour
1teaspoon thyme
1teaspoon salt
1/2teaspoon pepper
1/2teaspoon cayenne pepper
1/2teaspoon paprika
4-- (4-ounce) rainbow trout fillets
4tablespoons butter
2tablespoons amaretto
2tablespoons whiskey
1/4cup chopped pecans


  1. Combine the cornmeal, flour, thyme, salt, pepper, cayenne pepper and paprika in a sealable plastic bag, shaking to mix well.  Place the fillets in the bag 1 at a time and shake to coat evenly.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat.  Add the fillets flesh side down.  Cook for 2 minutes longer.  Remove the fillets to a serving platter.
  3. Add the amaretto, whiskey, remaining 2 tablespoons butter and pecans to the skillet and mix well.  Cook for 1 minutes or until bubbly, stirring constantly.

Recipe reprinted with permission from the Junior League of Huntsville’s Sweet Home Alabama (Huntsville, Al., 1995).

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