Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce - cooking recipe

Ingredients

For the pecan-crusted trout
1 cup pecan halves, lightly toasted
1 cup dry breadcrumbs, preferably Japanese-style panko*
4 (7 ounce) trout fillets
salt and pepper
1/2 cup buttermilk
2 tablespoons olive oil
For the brown butter sage sauce
2 tablespoons butter
4 sage leaves, chopped
1/2 lemon, juice of
5 tablespoons chicken broth

Preparation

To make trout:
Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
Press pecan mixture on top of buttermilk coating to make thick crust.
Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
To make sauce:
In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
Pour over trout and serve.
* Japanese-style panko crumbs are found in the Oriental section of supermarkets.
Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.