4 Serves
25 Mins
13 g
5 g
40 g
Pat the trout fillets dry with paper towels. In a small bowl, combine the cayenne pepper, salt, and black pepper. Rub the flesh side of the fish with this seasoning mixture, then lightly dredge each fillet in all-purpose flour, shaking off any excess.
Ingredients, vitamins, and health benefits
Trout Fillets
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KenyanVitamin E
1 mg / 15 mgVitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
56 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
364 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat half of the butter in a large heavy-bottomed skillet over medium heat until the foam subsides. Place the trout fillets in the skillet, skin-side down, and cook for 4 minutes until the skin is golden-brown and crispy.
Carefully turn the fish over and cook for an additional 1 to 2 minutes until the flesh is opaque and flakes easily. Use a slotted spatula to transfer the fish to a warm plate and cover loosely with aluminum foil to keep warm.
Wipe the skillet clean. Add the remaining butter and the pecans to the pan. Cook over medium heat, stirring occasionally, until the butter turns a nutty brown and the pecans are toasted and golden, about 2 minutes.
Remove the skillet from the heat, stir in the fresh lemon juice and chopped parsley, and immediately spoon the sauce over the reserved trout fillets.
Cayenne Pepper
Salt
Black Pepper
All Purpose Flour
Butter
Pecans
Lemon Juice
Parsley
Vitamin A
48 µg / 900 µgVitamin C
12 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
56 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
364 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
9 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g