½ cup Pecan Valley Pecan Pieces
4 trout fillets
A little all-purpose flour
Sea salt
Freshly ground black pepper
2 tablespoons Pecan Valley Pecan Oil, walnut oil or hazelnut oil
2 tablespoons sherry or red wine vinegar1. Toast the pecans in a dry skillet over medium heat, shaking the pan often, for about 5 minutes. Set aside.
2. Wipe the skillet with paper towels. Dust the fish fillets with flour and shake off the excess.
3. Heat just enough oil to film generously the bottom of the skillet.
4. Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once.
5. Remove the fish to a warm dish. Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish.
4 trout fillets
A little all-purpose flour
Sea salt
Freshly ground black pepper
2 tablespoons Pecan Valley Pecan Oil, walnut oil or hazelnut oil
2 tablespoons sherry or red wine vinegar1. Toast the pecans in a dry skillet over medium heat, shaking the pan often, for about 5 minutes. Set aside.
2. Wipe the skillet with paper towels. Dust the fish fillets with flour and shake off the excess.
3. Heat just enough oil to film generously the bottom of the skillet.
4. Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once.
5. Remove the fish to a warm dish. Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish.
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