I love mountain trout and am always looking for the right way to prepare. I bought 2 trout fillets at our local roadside stand/farmers market. Freshly caught and filleted that morning.
Many times I wrap in bacon and throw on the grill. The bacon gets crispy and the flavor seeps through.
This time I wanted an old fashioned pecan crusted trout.
I went to an old stand by mountain cookbook,
High Hampton Hospitality and adapted their Trout Amandine, substituting pecans for the almonds.
I cooked it in my old stand by cast iron skillet…on the grill!
- Trout fillets
- flour seasoned with salt and pepper
- canola oil
- coursely chopped pecans
- Put fish fillets in a bowl covered with milk in refrigerator for an hour or 2.
- Drain and dip in seasoned flour.
- Heat cast iron skillet with oil on grill until hot.
- Cook fish in hot oil 3 minutes, then turn and cook another 2 or so. Do not overcook.
- Remove to hot platter.
- Add a little butter to hot pan, add coarsely chopped pecans. Stir and cook until lightly brown.
- Pour butter and pecans over fish.
Adapted from High Hampton Hospitality
Recipe Printed from www.kathymillertime.com
When in the mountains I always serve my “Cashiers” salad. Fresh greens, fresh local berries from The Cashiers Farmers Market. They keep them in those little boxes right at the checkout so you can’t resist.
And my favorite cheese on a salad, White Stilton with Mango & Ginger, available from Cornucopia Restaurant’s Cheese Shop
My summer favorite vegetable has been roasted okra prepared the way I do so many vegetables.
Sliced and drizzled with olive oil and fresh cracked pepper.
Roast until crispy.
As previously mentioned, my other favorite way to serve mountain trout…
Butter flesh side, place a scallion inside, tie bacon on both skin sides and grill.
Have a great Labor Day Weekend!
Football is here!
And hopefully cooler weather.
Come celebrate with me. I’ll save you a seat at the table.
(Hoping I have a table soon…My new abode is almost ready for move in).