RAINBOW TROUT WITH LUMP BLUE CRAB and PECAN BROWN BUTTER Recipe

Prepare the Sweet Potato Curls

Preheat your oven to 400°F (200°C). Peel the sweet potatoes and use a mandoline slicer to create thin curls. Toss them in olive oil, salt, and pepper. Spread them on a baking sheet and bake for 20-25 minutes, or until crispy and golden.

Make the Pecan Brown Butter

In a saucepan over medium heat, melt the butter. Once melted, add the pecan halves and continue to cook, stirring frequently, until the butter turns a light brown color and the pecans are toasted. Remove from heat and set aside.

Cook the Garlic Spinach

In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.

Prepare the Rainbow Trout

Season the trout fillets with salt and pepper. In the same skillet used for the spinach, add a bit more olive oil and heat over medium-high heat. Cook the trout fillets skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

Assemble the Dish

Place the cooked trout fillets on a plate. Top each fillet with lump blue crab meat and drizzle the pecan brown butter over the top. Serve with crispy sweet potato curls and garlic spinach on the side. Garnish with lemon wedges.