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Mustard-Pecan Trout
This recipe is courtesy Chef Ted Melancon of The Cabin Restaurant in Burnside, LA.
Trout fillets (or any white-fleshed fish)
salt and pepper
yellow mustard (or your favorite)
Pecans, highly processed
Corn meal, highly processed
Olive oil
(No quantities are given so that you can adjust to your needs. All you need is enough mustard to cover the fish on both sides and enough pecan/cornmeal mixture to coat the fish.)
Get your cast iron skillet hot (medium high). Season fillets with salt and pepper to taste. Spread mustard in a thin layer over fish, covering both sides. Add processed pecans and corn meal into a zip-top bag. Then put in one fillet at a time and shake to coat well. Add 1 tbsp olive oil to pan, when it starts to get hot, swirl the oil to coat pan then add coated fish fillets. Cook over med-high heat for 2-3 minutes on first side, then carefully flip and cook for another minute or two on the other side (depending on thickness of fillet). When done, remove to a warm plate and cover with simple topping (see below).
Topping:
2 tbsp butter
1/4 cup chopped pecans
2 tbsp chopped green onions
In the same pan that you cooked your fish, add butter and melt over med-high heat. Then add pecans and onions. Cook just until nuts are heated through (about 30 secs - 1 minute). Then pour over cooked fish.