Pan Seared Trout with Pecan Browned Butter

Meet my friend, Virginia Willis, former Kitchen Director for Martha Stewart Living Television, award-winning author of Bon Appetit, Y’all and this week celebrating the release of her brand new book, Basic to Brilliant, Y’all.

I first met Virginia a couple of years ago at an IACP conference in Portland and I asked her to speak at a Food Blog Forum event we held last year in her hometown, Atlanta. The moment you meet Virginia, you know you’ve made a friend for life. She’s has that affect on people – you can’t help but be pulled in by her Southern charm and generous spirit.

Virginia’s Southern roots is complemented by her French culinary training. Her recipes are just that – good ol’ homey Southern recipes with a touch of French elegance. Her new book, Basic to Brilliant, Y’all is all about that special little somethin’ to turn a basic recipe to “Brilliant.”

Who else would tell you to top your jambalaya with Cracklin’ Powder? Just run to the store, grab a bag of fried pig skin (cracklin’s) and pulse them in your food processor. Sprinkle them on anything (I’ve done it to popcorn!!)

Today’s recipe, Pan-Seared Trout is from her book – and she turns this basic recipe to Brilliant with a simple Pecan Brown Butter that’s drizzled over the fish.

Virginia asked me to write a little blurb for the cover of the book – this is what I wrote for the inside flap:

“As a busy mom, I truly appreciate Virginia’s Brilliant tips that accompany every recipe; many of them take only a few minutes more to transform ordinary family favorites to extraordinary, company-worthy centerpieces. From these tips, I’ve learned so many clever techniques, short recipes and presentation ideas!”  ~Jaden Hair

Get a signed bookplate from Virginia Willis!

I hope you have a chance to browse through this book – and if you happen to want to purchase it, Virginia would love to give Steamy Kitchen readers a little something special – she’ll send you a personalized and signed bookplate. So, if you’re looking for a nice gift for yourself or a friend, purchase a copy of the book  and then fill out this online form by October 12, 2011 and Virginia will get the bookplate sent to you.

Give a shoutout to Virginia Willis on Facebook or Twitter and let her know what you think of her new book!


Pan-Seared Trout with Pecan Brown Butter Recipe

Servings: 4 Prep Time: Cook Time:
Pan Seared Georgia Trout Recipe

recipe from Basic to Brilliant, Y'all by Virginia Willis.

Make sure you read the Brilliant Short Recipe below to turn this Pan-Seared Georgia Trout into Brilliant!


1/4 cup canola oil, plus more for the baking sheet
1 cup pecans, finely chopped
1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
4 (6- to 8-ounce) skin-on trout fillets
Lemon wedges, for garnish
1/4 cup unsalted butter
1 lemon
1/4 cup chopped pecans
1/4 cup chopped flat leaf parsley
salt and pepper


Preheat the oven to 200°F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.
Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven. Repeat the process with the remaining 2 tablespoons of oil and the remaining 
2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.

Pecan Brown Butter
Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add 1/4 cup (1/2 stick) unsalted butter and melt over medium heat. Allow the butter to foam and turn medium brown, swirling the pan occasionally. Remove the pan from the heat, add the finely grated zest and juice of 1 lemon, 1/4 cup chopped pecans, and 1/4 cup fresh flat-leaf parsley; season with coarse salt and freshly ground black pepper. Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter. Serve immediately.

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Comments 21

  1. Kim in MD

    This looks so delicious! It reminds me of a fabulous pecan-crusted fish that I had in a restaurant years ago and have always wanted to try to duplicate at home (and never have). I can’t wait to try this recipe! 🙂

  2. patsy

    The photo had me drooling, so I am going to have to make this recipe soon! I may have to eliminate some other cookbooks so that I can add this one to my bookshelf!

  3. Juan

    That sounds great! I’m sure that if one wanted to be a little bit more healthy they could switch out the canola oil for something else with a little bit higher boiling temp.

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  5. Callie in Canada

    This looks great! Been fishing all summer and have many dressed rainbow trout in the freezer, but they’re whole, ready for the barbecue. =) While I love barbecued trout, they’re getting boring, so this would be a terrific change! Can this somehow be adapted for whole trout, or will I have to split them in half? I’m not good at filleting; that’s my boyfriend’s job. So any advice on how to do it would be more than welcome. Thanks again, Jaden, for providing us with a wonderful recipe!

  6. Jessica

    Oh yum! I can not wait to try this! This weekend I went out fishing with my Dad and we got lucky and limited out on Trout! I am going to send this recipe to him as well, I know he is going to love it just as much. Such perfect timing!

  7. Vicki Bensinger

    I haven’t had trout like this since my college days when I lived in a small town in Kansas. It was delicious then and I’m sure it’s still delicious. So simple to prepare but packed with flavor. I’ll have to make this.

    Virginia has lots of great ideas, everyone should check out her blog.

  8. love cooking

    Pan fried fish fillet always my favorite. I like the brilliant short recipe very much. It added good flavor to the fish fillets. Thank for sharing. 🙂

  9. JonHebert

    An incredible recipe! Besides drooling at the picture I plan to try it tomorrow night! But just as this is a feast for the tastebuds I thought I should mention something else!It’s breast cancer awareness month! Stopping by with a reminder to do your self breast exam.
    Here’s a fun place to start! Everybody loves boob lube!

  10. angela

    If there is trout on the menu, I order it. This looks fantastic, kind of a dream dish for me. Thanks for sharing news about the cookbook.

  11. Sandy @ RE

    Anything with butter is the best! I have a funny story to tell … my daughter’s violin teacher had no clue how to cook fish (had a date coming over) so I, in 10 minutes, got it cooking (similar) in butter and spices. I have yet to hear how her lunch turned out. (She’s Russian and adorable). Have a good day, Jayden!

  12. Pingback: Pan-Seared Trout with Pecan Brown Butter | Dietdecide

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