Sunday

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.


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