Pecan Crusted Speckled Sea Trout With Chile Lemon Sauce
Pecan Crusted Speckled Sea Trout With Chile Lemon Sauce Is A Recipe Your Family Will Beg You To Make
Speckled trout is a fish many anglers hope they can fill their coolers with. They are one of the best inshore species of fish to eat. Why not have the best speckled sea trout recipe to prepare your fish for after a fun day on the water. Time and time again we go back to one of our basic crusted trout recipes. The pecan crusted trout is an easy to do recipe that will take you 20-30 minutes to make, making it a quick dinner preparation.
Pecan Crusted Sea Trout (Photo Credit: Jay Ducote)
There will be many people that argue my next statement, but pan frying speckled sea trout is a perfect way for cooking it. The pecan crusted trout with chile lemon sauce packs so much flavor and juiciness it will have your taste buds dancing. Follow our easy guide to pecan crusted speckled sea trout with chile lemon sauce and enjoy speckled trout dish that is to die for.
Pecan Crusted Speckled Sea Trout Ingredients:
Trout Preparation:
- 1½ cups crushed pecan pieces
- ¾ cup all-purpose flour
- 1 tablespoon favorite Cajun seasoning
- ½ cup whole milk
- 1 large egg
- 4 (6-ounce) speckled trout fillets
- ½ cup pecan oil
Chile Lemon Sauce:
- ¼ cup extra-virgin olive oil
- 1 tablespoon lemon zest
- 1 teaspoon crushed red pepper
Instructions For Making Pecan Crusted Sea Trout:
The first thing you will want to make is the chile lemon sauce. It is a easy process. Find a skillet that is big enough to hold ¼ cup extra-virgin olive oil. Slowly heat it to a low to medium range. Add to the olive oil your 1 tablespoon lemon zest and 1 teaspoon crushed red pepper. All for this mixture to simmer for 5 minutes. Remove from heat after 5 minutes and allow for the oil mixture to cool. Keep for later use.
Now you will need to make the batter that will be placed on the outside of the trout fillets for pan frying. You will need 3 medium size mixing bowl to properly bread your trout. In the first mixing bowl add ¾ cup all-purpose flour, 1½ cups pecan pieces, and 1 tablespoon of your favorite Cajun seasoning. The pecan pieces work best if crushed until it is a smooth mixture. (I will use a piece of wax paper and a rolling pin for this) Mix this until the seasoning and pecans are combined with the flour. In a separate shallow bowl, whisk milk and egg to combine. In a third shallow bowl, place remaining ¼ cup flour. Take your speckled trout fillets (skinless) and dip them into the flour mixture (Bowl #3). After each is properly coated dip them into the milk and egg mixture (Bowl #2). The last step is to then coat the fillet in the pecan mixture for pan frying. Make sure all sides are thoroughly coated.
Once the fillets are prepared it is time to pan fry them. Simply find a skillet big enough to add your pecan oil and fillets too. Heat the pecan oil on medium to high heat. Add the fillets and cook to a nice golden brown on each side. Typically it will require 3-4 minutes on each side. Remove from pan carefully and let cool. The pecan crusted trout is ready to serve. Simply add your chile lemon oil and pair with your favorite side dishes to make one hell of a meal.
Pecan Crusted Trout (Photo Credit: IlovePecans)
We hope you find this sea trout recipe as satisfying as we do at Hunting and Fishing depot. We would love to see pictures of your dishes and amazing presentations. If you have any questions, please email us at info@hfdepot.com or leave a comment below. Enjoy the pecan crusted speckled sea trout with chile lemon sauce and get out there and catch more speckled sea trout!
Leave a comment