BURHOP'S SEAFOOD STORE 

TROUT RECIPES

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CAUTION: We don't guarantee our recipes with fish purchased elsewhere. A fabulous recipe won't help bad fish. 

Pecan Crusted Trout with Wilted Greens
Preparation Time: 20 minutes                              Serves 4   
Ingredients:

4 6-8 oz. trout fillets (or snapper, mahi mahi)    Cayenne pepper
1 1/2 - 2 cup pecans                                              1 large egg
1/4 cup all-purpose flour                                      2 Tbs. milk
Coarse sea salt & fresh ground pepper            Juice of 1 lemon
1 bunch (about 1 lb.) baby spinach or arugula
4 oz. Burhop’s Roasted Red Pepper Sauce or Lemon Dill Sauce (brought to room temp)

Directions:  Pre-heat oven to 450 degrees.  Grind pecans in food processor or blender with on-off pulses, leaving a variety of different sized pieces.  Spread on a plate.  Mix flour with salt, pepper and cayenne to taste in a shallow bowl. Whisk together egg and milk in a shallow bowl.  Rinse fish, pat dry with a paper towel. Coat with flour mixture,   shake off excess; dip in egg mixture; firmly press fillets into pecans, coating each side completely.  Arrange fillets so they don’t touch on a lightly oiled baking sheet or glass pan. Bake for 15 minutes.  While fish is baking, wash greens.  Tear larger pieces in half, and place in pot. Cook without additional water for 1-2 minutes, until wilted. Add lemon juice, salt & pepper. Place serving of greens on plate, put fish on top. Garnish with a tablespoon of Roasted Red Pepper Sauce.
Goes well with our Garlic Mashed Potatoes & a Sauvignon Blanc

Ruby Red Rainbow Trout with Capers & Almonds
Preparation Time: 15 minutes                              Serves 4   
Ingredients:

4 6-8 oz. trout fillets (skin on)        3 Tbs. capers
2 Tbs. olive oil                                  2 Tbs. toasted slivered almonds
4 Tbs. butter                                     1 lime cut in half
3 Tbs. chopped fresh parsley        Sea salt & fresh ground pepper

Directions:  Toast almonds in a small saute pan with a large pat of butter, watching carefully as they can burn easily.  Set aside. Heat olive oil in large saute pan to medium high heat. Place trout flesh side down in hot oil. Saute for 3 minutes, turn over and saute skin side down for an additional 3 minutes. Add butter, 2 Tbs. parsley, capers, toasted almonds, and juice of 1/2 lime. Sprinkle with salt and pepper to taste.  Continue to saute until butter is foaming. To serve, place trout on each plate. Spoon sauce over each fillet and garnish with slice of lime and  sprinkle with parsley. Serve with Burhop’s Herb Roasted Potatoes and a mixed green salad.

Delicious with a Pinot Noir or a chilled Sauvignon Blanc.