Cajun Trout with Pecan Sauce

  • Yield 2 to 4 servings

A yummy sauce of butter, whiskey and pecans is poured over this sauteed trout.


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