Pecan Crusted Trout Recipe

Prep the trout

Pat trout fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Place flour in a shallow dish; beat eggs in a second shallow dish and stir in lemon zest; combine chopped pecans and panko in a third shallow dish and season with remaining 1/2 tsp salt and 1/2 tsp black pepper.

Bread the fillets

Working one fillet at a time, dredge each first in flour (shake off excess), then dip into the beaten egg mixture, letting excess drip off, and press firmly into the pecan‑panko mixture to form an even crust on the flesh side. Set crusted fillets on a tray and let rest 10 minutes to help adhesion.

Cook the trout

Heat a large nonstick or stainless skillet over medium‑medium‑high heat. Add 1 tbsp olive oil and 1 tbsp butter; when butter begins to foam and oil shimmers, place fillets crust‑side down in the pan (skin side up). Sear without moving for 3–4 minutes, until crust is golden and releases easily. Carefully flip, add remaining 2 tbsp butter and 1 tbsp olive oil, spoon melted butter over fillets and cook 1.5–2 minutes more until cooked through (internal temp ~ 125–130°F / 52–54°C) and skin is crisp. Transfer to a warm plate and tent lightly with foil while finishing sauce and broccolini.

In a small saucepan over medium heat, melt 1 tsp butter (or use a splash of olive oil) and add minced shallot. Sauté 1–2 minutes until translucent but not browned.

Add the Chardonnay and increase heat to medium‑high. Simmer until reduced by about half, about 6–8 minutes, scraping any browned bits from the pan.

Add the orange juice, lemon juice, and honey. Continue to simmer gently until the sauce thickens slightly and coats the back of a spoon, about 4–6 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper.

Remove sauce from heat and whisk in cold cubed butter, a few pieces at a time, to create a smooth, glossy emulsion. Taste and adjust seasoning. Keep warm but do not boil.

Preheat a grill or grill pan over medium‑high heat until hot. Toss broccolini with 2 tbsp olive oil, 3/4 tsp salt and 1/2 tsp pepper to coat.

Place broccolini on the grill in a single layer and cook 2–3 minutes per side, turning once, until charred at edges and tender‑crisp. If stems are thick, cook an extra 1–2 minutes and rotate to avoid burning.

Transfer to a platter and finish with a squeeze of lemon from the wedges.

Spoon a shallow pool of warm Chardonnay citrus sauce on each plate. Place a pecan‑crusted trout fillet on top, crusted side up. Arrange 3 broccolini stalks beside the fish. Drizzle a little extra sauce over the fillet and garnish with a lemon wedge.