Trout with Roasted Pecans a la Commander's Palace
Submitted by lisainthecountry
Crispy sautéed trout fillets crowned with pecan butter and roasted pecans, inspired by New Orleans’ legendary Commander’s Palace. Creole-seasoned, buttery, and ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minLaissez les bons temps rouler, y’all.
This is the kind of trout that put Commander’s Palace on the map: fillets dipped in an egg-milk wash, dredged in Creole-seasoned flour, and sautéed in clarified butter until they’re golden and crackling at the edges.
The finishing touch is a generous spoonful of pecan butter and a scatter of roasted pecans that bring that signature New Orleans richness.
It’s indulgent, it’s Southern to its bones, and it’ll transport your dinner table straight to the Garden District.
Kitchen Tips
- Clarified butter is key. It has a higher smoke point than regular butter, so your fillets get golden without the butter burning. You can buy it or make your own by slowly melting butter and skimming off the milk solids.
- Sauté fast, flip once. High heat and a single flip keeps the crust intact and the fish tender inside.
- Creole seasoning pulls double duty. Mixed right into the flour, it seasons the crust evenly. If you can’t find a commercial blend, a mix of paprika, garlic powder, onion powder, cayenne, and dried thyme does the trick.
- Top while hot. Spoon the pecan butter onto the fillets the moment they hit the plate so it melts into a glossy, nutty glaze.
Ingredients
Directions
Combine eggs and milk, beating until well blended.
Combine seafood seasoning and flour on waxed paper or in sides.
Dip fillets in egg-milk mixture, then again in seasoned flour.
Melt clarified butter in large skillet over medium-high heat.
Place fillets carefully in skillet; sauté quickly, turning only once, side.
Arrange fillets on warm serving platter or plates.
Top each fillet with heaping teaspoon Pecan Butter, coating chopped roasted pecans.
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