HONEY PECAN MOUNTAIN TROUT
- 2 pounds of trout fillets or, with small fish, split down the middle and remove as many bones as possible.
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1/2 cup finely ground pecans
- 1 egg or egg white, beaten
- Butter, softened
- Honey
Preheat a grill, broiler or grill pan. Combine the flour, salt and pepper. Spread the pecans on a clean plate or a sheet of waxed paper. Dip the fish in the flour mixture and shake off excess. Brush with egg, and then press the fish into the pecans. Dot the fish with butter and drizzle with a little honey. Grill, skin side down first, until partially cooked, then turn and cook through. 4 servings.
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now
