Pan Seared Trout with Pecan Brown Butter Sauce
Ingredients
- 12 tbsp. unsalted butter
- 3⁄4 cup roughly chopped pecans
- 1 scallion, thinly sliced
- 2 tsp. grated lemon zest, plus 2 tsp. juice
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 4 (6-oz.) boneless, skinless rainbow trout filets
- 1 tbsp. finely chopped parsley, for garnish
- 1 lemon, cut into wedges, for serving
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