Southern cuisine does not always mean processed foods and saturated fat, explains Virginia Willis, native-born Georgian chef and author of cookbook "Back to Basics Y'all". This recipe proves that down home Southern cookin' can be both hearty and healthy.
- 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
- 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.
Brilliant Short Recipe: 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.