Uploaded April 2023 | Updated September 2026, 2 days ago
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This is a technique which can be adjusted in a few ways. By combining different fish and different nuts a wide variety of different results may be achieved. What I most enjoy is a mild, white-fleshed, freshwater fish crusted with pecans and gently pan-roasted in some butter. In making the video we used some locally-sourced trout which I ordered online; it tasted much more like salmon than I imagined it would, but was still fine crusted with pecans.
The filet we used had not been scaled before being cut, so we sliced off the skin to avoid putting fish scales onto the plates at the end. If your fish has been scaled and still possesses its skin, then feel free to score the skin and leave that side free of nut-crusting in order to sear it. In such a case, the crusted fish might go seasoned-skin-side-down into a hot pan to sear, and then directly into the oven to pan-roast while the skin gets crispy. Butter (including a compound butter) might then be added to the pan when the fish comes out and then spooned over the crusted filet(s), for the extra flavor that will provide.
Alternately, if all sides of the fish are crusted, fry it for a minute or two in a small amount of butter then carefully turn it and place it into the oven to pan-roast for a few minutes. In such a case, a butter sauce may be prepared independently while the fish is in the oven, or made in the pan once the fish has been removed to rest.
Makes enough for 2-4 people, or up to a 2lb fish.
Equipment:
• breading pans: flour, egg wash, pecan crumbs
• cast-iron or similarly oven-safe skillet
• sharp boning knife if removing the skin from the fish
• optionally, additional skillet or saucepan for preparing sauce
Ingredients:
up to 1 ea freshwater fish ~2lb (or less)
1/2 cup flour
1 ea egg
1/2 cup chopped pecans use half at a time to conserve pecans
2 Tbsp butter optional; or more, to taste
Sauce:
1⁄4 cup butter cold
2 Tbsp lemon juice or vermouth
1 ea shallot minced
1 tsp capers chopped; or fines herbes, esp. w/ vermouth
Procedure:
1. Preheat the oven to 450F.
2. Place the cast-iron on medium-to-high heat, lower if frying in butter, higher if searing.
3. Prepare the sauce ingredients if need be, by mincing shallot and capers (or herbs).
4. Set up the breading dishes with flour, beaten egg (add a little water if desired but not too much), and chopped pecans. Start with a smaller amount and keep extra handy in case they are needed.
5. Prepare the fish by cleaning, scaling, fileting, and then cutting filets to portions of ~2-4 oz each.
6. If retaining and searing the skin, score it to reduce curling, and keep it free of breading.
7. Bread the fish with flour-egg-pecan crumbs as desired.
8. Place the fish into the pan; if not searing, melt the butter in the pan before starting.
9. Allow the fish to cook for a minute or so upon the burner, and then place it into the center of the oven to roast for 2-3 minutes.
10. Once the fish is cooked, place it on a plate next to one or two appropriate sides (such as rice, Brussels sprouts, green beans, roasted or steamed vegetables, etc).
11. Use the chopped shallots and capers to make a butter sauce: allow the lemon juice or vermouth to come to a simmer around the shallots and capers, then add cold butter and any herbs and shake until the butter all melts and emulsifies into a sauce.
12. Put a couple of tablespoons of sauce on top of each piece of fish, and wherever else it seems good.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This is a technique which can be adjusted in a few ways. By combining different fish and different nuts a wide variety of different results may be achieved. What I most enjoy is a mild, white-fleshed, freshwater fish crusted with pecans and gently pan-roasted in some butter. In making the video we used some locally-sourced trout which I ordered online; it tasted much more like salmon than I imagined it would, but was still fine crusted with pecans.
The filet we used had not been scaled before being cut, so we sliced off the skin to avoid putting fish scales onto the plates at the end. If your fish has been scaled and still possesses its skin, then feel free to score the skin and leave that side free of nut-crusting in order to sear it. In such a case, the crusted fish might go seasoned-skin-side-down into a hot pan to sear, and then directly into the oven to pan-roast while the skin gets crispy. Butter (including a compound butter) might then be added to the pan when the fish comes out and then spooned over the crusted filet(s), for the extra flavor that will provide.
Alternately, if all sides of the fish are crusted, fry it for a minute or two in a small amount of butter then carefully turn it and place it into the oven to pan-roast for a few minutes. In such a case, a butter sauce may be prepared independently while the fish is in the oven, or made in the pan once the fish has been removed to rest.
Makes enough for 2-4 people, or up to a 2lb fish.
Equipment:
• breading pans: flour, egg wash, pecan crumbs
• cast-iron or similarly oven-safe skillet
• sharp boning knife if removing the skin from the fish
• optionally, additional skillet or saucepan for preparing sauce
Ingredients:
up to 1 ea freshwater fish ~2lb (or less)
1/2 cup flour
1 ea egg
1/2 cup chopped pecans use half at a time to conserve pecans
2 Tbsp butter optional; or more, to taste
Sauce:
1⁄4 cup butter cold
2 Tbsp lemon juice or vermouth
1 ea shallot minced
1 tsp capers chopped; or fines herbes, esp. w/ vermouth
Procedure:
1. Preheat the oven to 450F.
2. Place the cast-iron on medium-to-high heat, lower if frying in butter, higher if searing.
3. Prepare the sauce ingredients if need be, by mincing shallot and capers (or herbs).
4. Set up the breading dishes with flour, beaten egg (add a little water if desired but not too much), and chopped pecans. Start with a smaller amount and keep extra handy in case they are needed.
5. Prepare the fish by cleaning, scaling, fileting, and then cutting filets to portions of ~2-4 oz each.
6. If retaining and searing the skin, score it to reduce curling, and keep it free of breading.
7. Bread the fish with flour-egg-pecan crumbs as desired.
8. Place the fish into the pan; if not searing, melt the butter in the pan before starting.
9. Allow the fish to cook for a minute or so upon the burner, and then place it into the center of the oven to roast for 2-3 minutes.
10. Once the fish is cooked, place it on a plate next to one or two appropriate sides (such as rice, Brussels sprouts, green beans, roasted or steamed vegetables, etc).
11. Use the chopped shallots and capers to make a butter sauce: allow the lemon juice or vermouth to come to a simmer around the shallots and capers, then add cold butter and any herbs and shake until the butter all melts and emulsifies into a sauce.
12. Put a couple of tablespoons of sauce on top of each piece of fish, and wherever else it seems good.
Music: bensound.com/royalty-free-music
