Cajun Trout with Pecan Sauce

  • Yield 2 to 4 servings

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

Ingredients

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

Instructions

  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).

Comments

Follow

Get every new post delivered to your Inbox.

Join 259 other followers