Best 8 Honey Pecan Trout Recipes

PECAN-CRUSTED TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

HONEY-PECAN BAKED COD

Steps:

• Preheat oven to 400°. In a shallow bowl, combine first seven ingredients. Place pecans in another shallow bowl. Dip fillets in honey mixture, then coat with pecans., Place in a greased 13x9-in. baking dish. Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.

HONEY STEELHEAD TROUT

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

HONEY PECAN TROUT

Steps:

• Remove the fatty skin and bones from the fillets.
• Place the pecans in a food processor and pulse until the consistency of coarse meal.
• Season with salt and pepper and spread in a shallow dish.
• Mix the flour and paprika in a shallow dish.
• Whisk the water and eggs in a shallow bowl until blended.
• Coat the fillets with the flour mixture and shake off the excess.
• Dip in the egg mixture and shake off the excess.
• Coat with the ground pecans and press lightly to adhere.
• Pour enough peanut oil into a large skillet to measure ¼". Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown.
• Drain on paper towels.
• Combine the honey and butter in a microwave-safe bowl.
• Microwave for 1 minute and stir.
• Drizzle the glaze over the fillets and sprinkle with the parsley.

PECAN CRUSTED TROUT

Steps:

• To make the pecan crusted trout:
• Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
• Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
• To make the watercress salad and apple cider vinaigrette:
• In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
• Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
• To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.

HONEY PECAN CHICKEN STRIPS

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

SAUTEED TROUT WITH PECANS

Steps:

• Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.
• Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.
• Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.