Pan-Seared Trout with Brown Butter Pecan Sauce

Ingredients

• 2 count freshwater trout fillets
• 1 tbsp extra virgin olive oil
• 1 tbsp brown rice flour
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 4 tbsp unsalted butter
• 0.25 cup pecan pieces
• 1 tsp garlic-infused oil
• 1 count lemon
• 2 tbsp parsley
• 0.5 tsp fresh thyme leaves
• 0.5 tsp fresh rosemary
• 2 tbsp white wine
• 2 cup arugula
• 1 cup green beans

Instructions

1. 1Pat trout fillets dry with paper towels, then lightly dredge them in brown rice flour seasoned with sea salt and black pepper. Heat extra virgin olive oil in a large skillet over medium-high heat. Sear the trout skin-side down for 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is cooked through. Remove the trout and set aside.
2. 2In the same skillet, melt unsalted butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and smells nutty (about 3-5 minutes). Add pecan pieces, Garlic-Infused Oil, fresh thyme, and fresh rosemary. If using, carefully add dry white wine and let it reduce slightly for 1-2 minutes.
3. 3Squeeze the juice from half a lemon directly into the brown butter sauce in the skillet, stirring to combine.
4. 4Serve the pan-seared trout over a bed of fresh arugula and steamed green beans. Spoon the brown butter and pecan sauce generously over the trout. Garnish with fresh parsley and lemon wedges.