Baked Trout with Bourbon Pecan Butter

This is so good I had to share. A really, really simple entree you can make in no time. There are a couple keys to it's deliciousness. One is the marinade, and two, the way it is baked. This comes out perfect every time. You can use fresh or thawed fish. Wild caught freshwater trout or farm raised steel head, which is what I used here.
Served today with corn roasted in the husk and sweet potato muffins.

Here is all you need:

Trout filets sliced lengthwise about 1/4 inch thick.
5 tablespoons brown sugar
2 tablespoons stone ground brown mustard
3 tablespoons worcestershire sauce
1 lemon
1 dash hot sauce
1/2 stick compound pecan butter
2 tablespoons bourbon
(quantities given are per 3 filets)

Now add the marinade ingredients of brown sugar, worcestershire, mustard, hot sauce and lemon. No salt needed as the worcestershire is salty. Mix well, the lemon will make the sugar dissolve quickly. Add marinade to a container or plastic zip lock, add fish filets and marinate in the fridge, at least 30 minutes, but ideally over night.
When marinated, remove fish from marinade and roll into a muffin pan, then lightly brush on some more of the marinade. I prefer to leave the skin on but you may remove it. If you leave the skin on, roll the fish so the skin is on the inside. Bake in a preheated oven at 400 degrees for about 20 minutes.
When baked, remove from oven, then insert a pair of toothpicks and lift out of the pan. I like to leave the toothpicks in until time to eat as it helps the fish retain it's shape.
While this is baking, melt the compound butter in a pan and add the bourbon. If you don't have any pecan compound butter you can simply melt butter, add pecan pieces and the bourbon.
Spoon the butter over the warm fish and serve.
Variations on the theme: You can wrap this in bacon or porchetta after it has baked, or top it with crumbled bacon. The flavors go well together. If you watch calories,you can stuff the center with pecans before baking and skip the butter, serving with fresh salad greens. Whichever way you choose to prepare this, you are creating a restaurant quality dish. I think the flavor will really surprise you.

Comments

Antique Wardian Cases

When I moved into my present city apartment, a mere 680 square feet, Things had to serve a purpose. No longer could this antique wardian case hold trinkets for display, it had to be functional. So I gave up a rather large chunk of my micro kitchen to grow fresh herbs. I figure it is a fair trade off. I have a full spectrum vita light shining on the plants and they seem to do quite well in there. I adore wardian cases, terrariums and the like. They were a fixture in the Palace of Versailles like the one above, and later the Victorians made great use of them when it was discovered that they could successfully transport rare species of plants home from around the globe. I thought I would share some pinned photos of various styles.. Imitation cases are usually zinc and plexiglass ,like this one I spotted at a local market. You can tell the age of a real one by the thickness and color of the glass.The glass will most often be 1/4 inch to a 1/2 inch. They are always quite

Southern Bacon and Crawfish Cornbread Dressing

Imagine you are dining outside at Blake Shelton's house this Thanksgiving and deep frying some big turkeys. A crawfish dressing would probably be on the menu. Deep fried turkeys and outdoor dining on Thanksgiving day is very popular in the South. And while people don't wild catch crawfish like they did a century ago, crawfish are always popular on the menu. Here I have paired it with bacon, corn, mirepoix,and jalapenos to give you a dressing with real local flavor. Here is what you need: 5 cups crumbled cornbread 1 1/2 lbs boiled crawfish tails ( frozen is fine) 10 ounces bacon, cooked and coarsely crumbled 12 ounces yellow corn 1 1/2 cups chopped yellow onion 1/1/2 cups chopped celery 1/1/2 cups green red and orange bell pepper 1 jalapeno ( optional) 2 eggs beaten 2 cups chicken stock salt, thyme, and sage to taste. Fry your bacon until it is ready to crumble, remove from pan and set aside. Saute the mirepoix, (onions ,peppers and celery) corn and jalap

How to Restore Old Brass Without Losing Patina

Brass is really trendy right now. Much of the home decor brass commercially available is cheaply made and will not retain it's beauty long. But brass made in the first quarter of the 20th century and earlier, develops an exquisite patina. Assuming of course that it has had reasonable care throughout it's long life. Sometimes, a good piece of brass will have just a tiny bit of verdigris, that is the crusty blue green stuff caused by oxidation and tells you corrosion is setting in. I see this a lot on furniture with brass mounts, lamps, chandeliers and light fixtures. Most brass tutorials give directions only on bringing brass back to it's super bright finish. Many antique dealers restore brass to it's bright finish, removing the patina and then apply a commercial solution to darken it again. I can always spot those. They never look quite right. There are some pieces that devalue when you remove the patina. Natural patina enhances the beauty of a piece, like this cl

Oh La LaY'all......French Style and Southern Charm

Search This Blog