Trout on the Table – Part 4
Ingredients for Honey Pecan Trout:
- 2 pounds trout fillets (fillet large trout or split small fish down the middle and remove as many bones as
- Possible—leave the skin in place)
- ½ cup all-purpose flour
- Salt and pepper to taste
- ½ cup finely chopped pecans
- 1 egg, 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 gently to remove the excess. Brush with the get and then press the fish into the pecans. Dot with butter and drizzle with a little honey. Grill, skin side down first, until partially cooked, then turn and cook through.
Enjoy your Honey Pecan Trout!
Trout On The Table – Part: 1, 2, 3
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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.
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