Geoff and I recently ate at the Roaring Fork and I had a Pecan Crusted Trout with a caper sauce that was really fantastic. I’ve been on the lookout for a recipe ever since. I found a recipe for pecan crusted trout from Cooking Light and found the lemon caper sauce here. We used Tilipia because it is so much more economical and it came out wonderful.
All-purpose flour for dusting fish
1 egg, beaten to blend
¼ cup finely ground pecans
¼ cup Panko bread crumbs, unflavored
Kosher salt and freshly ground black pepper
4 (6-ounce) tilapia fillets
1 – 2 tablespoons canola oil
Salt and pepper the fish, coat lightly with flour and dip in a beaten egg. Combine the pecans and bread crumbs and dredge fish in nut mixture. Heat the canola oil over medium heat in a non-stick skillet large enough to accommodate the fish. Do not crowd the fish and, if necessary, cook in batches. Place the fish in the pan and cook, turning once, until fish flakes easily with a fork. Remove the fish, cover and keep warm. Serves four. If desired, drizzle the Butter Caper sauce over fish.
Optional Butter Caper Sauce
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges
1. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
2. Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.