Pan-Seared Trout with Toasted Pecans
with lemon-garlic broccoli
This pan-seared trout gets added crunch and flavor from a topping of toasted pecans. A lemon and garlic broccoli rounds out this healthy, satisfying dinner.
Tags
Proteins
Cuisines
Ingredients
Pan-Seared Trout with Toasted Pecans:
- Pecans, halves - 3/4 cup , chopped
- Broccoli - 1 1/4 lbs , chopped
- Garlic - 2 cloves , minced
- Trout, filets (sub any white fish) - 1 lb
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Butter - 1 Tbsp
- Red pepper flakes - 1/2 tsp
- Lemons - 1 , juice of
Prep
- Pecans - Roughly chop. (Can be done up to 5 days ahead)
- Broccoli - Chop into bite-sized pieces. (Can be done up to 3 days ahead)
- Garlic - Prep as directed. (Can be done up to 3 days ahead)
- Trout - Rinse and pat dry fish. Season with salt and pepper.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a saute pan over medium heat. Add butter. When butter melts, add pecans and saute until golden and fragrant, 4 to 5 minutes. Season with a bit of salt and add red pepper flakes (if using). Transfer pecans to a bowl.
- Return pan to heat and add first part of oil. When oil begins to shimmer, add broccoli and garlic and season with some salt and pepper. Saute until broccoli is bright green and crisp, ~4 minutes. Transfer to a serving plate.
- Return pan to heat and add second part of oil. When oil begins to shimmer add trout and sear until golden brown and cooked through, 2 to 3 minutes per side.
- Serve trout with pecans over the top and broccoli on the side. Squeeze lemon juice over the entire dish and enjoy!
Reviews
Ratings
0 reviews