Pecan Trout, 1/17/13

Peter Brave

Brave New Restaurant


1 trout

1/2 cup pecans (chopped)

1/2 cup flour

Salt & pepper

1 tbsp butter

1 tbsp olive oil

1 lime

Egg wash


Start by lightly dusting trout with flour. Filet & thinly brush with egg wash and coat with pecans. Saut in skillet with 1/2 the butter and olive oil for 5 minutes. Then, finish with juice from half of lime & butter.