I like a fried fish fillet however typically can’t face the mess: the egg wash, the flour/cornmeal coating and the skillet of sizzling oil.
So, when that craving strikes, particularly on a weeknight, I flip as a substitute to the oven and moderately than flour or cornmeal, I coat the fillets in finely floor nuts.
After a fishing trip, my brother Michael’s wife, Dorothy, made this dish with the trout we had just caught in Lake Pontchartrain and Louisiana pecans.
I’ve been making it that way ever since.
Most of us have heard of trout amandine, a fish topped with toasted almonds in a meunière sauce.
The idea of swapping in pecans likely was popularized at Commander’s Palace. In a 2007 article in the Times-Picayune, Alex Brennan, of the household that has lengthy operated the restaurant, says the thought was born after an trade between his uncle and mom: “I’ll always remember this nice dialog I heard between mother (Ella) and Uncle Dick about trout amandine: ‘We’ve acquired pecans actually rising in our personal yard. Why are we placing almonds from California on our fish?’
“And thus, was born trout pecan. I used to be standing there when it occurred.”
The dish stays a staple on the restaurant. I swap in pecans for almonds typically as nicely when making an analogous dish, however that preparation, whereas tasty, doesn’t fulfill my urge for a fish fillet with a crunchy crust.
Once I need that, I pulse the pecans in a meals processor till they’re finely floor. Then, I toss these fatty nuts with just a little cornstarch and dried seasonings to create the coating.
To assist the nut combination adhere to the fish — any firm-fleshed white fish from tilapia to drum will do — I brush the fillets with melted butter or a Dijon mustard. Then, I press the nuts into the fillets on either side, lay them on a greased baking sheet and slip them into the oven.
If I’m feeling fancy, I’ll make an herby brown butter sauce to go on high. The nuts already are fairly fatty, so a squeeze of contemporary lemon by itself is nice as nicely.
What I like concerning the recipe, apart from its taste and ease, is that it solves a number of issues usually cited as causes for not cooking fish: The fatty, nut-crust retains the fish moist, so no drying out. The fillets are cooked within the oven on a baking sheet, so there is no such thing as a must flip the fragile items. And, lastly, oven-baked fish usually is much less fishy smelling than cooking on the stovetop.
You may serve the complete fillets, as pictured right here, however that’s an indulgence as a result of that massive piece of fish is coated with virtually a half-cup of nuts. For smaller appetites and fewer fats, think about halving the fillets and including extra inexperienced beans or a salad to the plate.
Refrigerate any leftover fillets in a parchment-lined, flat, hermetic container. To reheat, place on a flippantly oiled baking sheet in a 350-degree oven for about 10 minutes.
Scale and get a printer-friendly model of the recipe right here.
FOR THE FISH
1 tablespoon extra-virgin olive oil
4 (6- to 8-ounce) skin-off trout fillets, or any agency, white-fleshed fish
2 cups (Eight ounces) uncooked pecans
1/Four cup cornstarch
half teaspoon freshly floor black pepper
half teaspoon garlic powder
half teaspoon candy paprika
half teaspoon finely grated lemon zest (non-compulsory)
2 tablespoons Dijon mustard
Lemon wedges, for serving (non-compulsory)
FOR THE BEANS
2 teaspoons extra-virgin olive oil
1 pound French inexperienced beans, trimmed and patted dry (defrosted if frozen)
2 cloves garlic, minced or finely grated
1/Four teaspoon crushed crimson pepper flakes
FOR THE SAUCE
Three tablespoons unsalted butter
2 teaspoons contemporary lemon juice
2 tablespoons minced contemporary herbs, reminiscent of parsley, sage, rosemary or thyme
Place the rack in the midst of the oven and preheat to 350 levels.
Grease a big rimmed baking sheet with oil.
Place the fish on a plate and pat it dry with a paper towel.
In a meals processor, grind the pecans till finely chopped. Switch the nuts to a shallow dish, add the cornstarch and toss to mix. Season with the pepper, garlic powder, paprika and lemon zest and stir to mix.
Working with one fillet at a time, brush the fish with the mustard then coat the fish on either side with the pecan combination, urgent the combination in to cowl. Switch the coated fish to the baking sheet and repeat with the remaining fish and coating elements.
Bake, with out flipping, for about 25 minutes, or till simply golden brown. Don’t overbake.
Make the inexperienced beans: Whereas the fish is baking, in a big skillet over medium-high warmth, warmth 2 teaspoons oil till shimmering. Add the inexperienced beans and cook dinner, stirring usually, till they start to blister and brown in spots, 5 to six minutes. Add the garlic and pepper flakes and toss collectively for about 1 minute. Switch the beans to a platter.
Make the sauce: Simply earlier than serving, in a light-colored small skillet over medium warmth, soften the butter, stirring consistently, till it browns and smells nutty, Three to Four minutes. Take away from the warmth, then add the lemon juice and your herb of alternative, and swirl within the pan to mix.
Place 1 / 4 of the inexperienced beans on every plate, high with a fish fillet and drizzle the butter sauce over. Serve instantly, with lemon wedges, if desired.
Recipe from recipes editor Ann Maloney.
Examined by Ann Maloney; e mail inquiries to email@example.com.
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Energy: 836; Complete Fats: 65 g; Saturated Fats: 11 g; Ldl cholesterol: 121 mg; Sodium: 278 mg; Carbohydrates: 26 g; Dietary Fiber: 9 g; Sugars: 6 g; Protein: 44 g.