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Pecan Trout, 1/17/13

Peter Brave

Brave New Restaurant

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1 trout

1/2 cup pecans (chopped)

1/2 cup flour

Salt & pepper

1 tbsp butter

1 tbsp olive oil

1 lime

Egg wash

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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.

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