This Pecan Crusted Trout recipe is best when made with fresh mountain trout, but can also be made with any other white fish, such as cod, snapper, mahi mahi, or the multitude of others available in your market.
Seafood is much more common in Spain and Mexico than New Mexico. Think of the geography, Spain, Mexico, and a large percentage of South and Central American countries are bordered by the ocean whereas New Mexico is not. What New Mexico does have is some wonderful mountain streams and rivers teeming with Fresh Mountain Trout and other fresh water fish. It is difficult to find many seafood dishes even in modern New Mexico where long distance shipping of these foods is possible. However, even with the limited amount of seafood, New Mexico does have some wonderful dishes based around fish and other seafood. During the fasting days of Lent, Fridays are a meatless day with fish being used in abundance. The large population of Catholics in these Hispanic countries, including New Mexico, makes fish dished very popular during this time.
This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
More delicious Trout Recipes and also How To Select, Buy, and Cook Fish.
Pecan Crusted Trout Recipe – Pescados Cortezudos de la Pacana):
Pecan Crusted Trout Recipe
4 to 6 fresh mountain trout, or other white flesh fish (each fish should be about 5 ounces)
1 cup toasted pecans*
1/4 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons clarified butter** or olive oil
Fresh Mango Salsa (click to view recipe)
Pinon Cakes (click to view recipe)
* To toast pecans; place in a dry, hot skillet over medium high heat for 5 to 7 minutes until lightly browned. Stir constantly, or shake the pan, to keep the nuts from burning. You will begin to smell the aroma of toasted pecans when the oils are released and they are done. Be careful not to cook these too long as they burn easily.
** Clarified butter has a much higher smoke point and can be used more readily for sautng and searing. To clarify butter, simmer 1/2 cup of butter in a saucepan until the mixture separates. After the water has evaporated, the milk solids will begin to fry in the clear butterfat. When they begin to turn golden, remove the pan from the heat and pour the butter through a fine strainer lined with damp cheesecloth into a heatproof container. If the cheesecloth is damp, all the butterfat will pass through, otherwise some will be absorbed by the cloth.
Soak the cedar plank submerged in water for 2 hours.
Preheat your oven to 450 degrees F.
Place the toasted pecans and the flour in your food processor, or blender, and pulse 3 to 4 times. Stop and scrape down the sides. Continue this until the mixture resembles a coarse grit. Place in a large shallow bowl or a plate for dredging the fish.
To prepare the fish, rinse in cold water and sprinkle evenly with the salt. Do NOT dry the fish. The water is what will help to coat the fish. Dredge the fish in the pecan and flour mixture, coating well.
You will need to use an oven-proof skillet to cook the fish (cast-iron skillets works well for this). Over medium-high heat, heat the 2 tablespoons of clarified butter (or olive oil) until it is just beginning to smoke. Place the fish into the pan and brown lightly on both sides. Remove the pan from the heat, and place into the preheated oven, cooking for approximately 6 to 10 minutes, or until the fish flakes easily with a fork.
Serves about 4 or 5 people.