Pecanned Trout


  • butter
  • 12-- 1/2 in thick slices of butternut squash
  • salt
  • pepper
  • sherry
  • 2-1 pound trout fillets
  • 12 tbsp chopped pecans
  • 8 teaspoons fresh parsley leaves chopped
  • 1 tiny clove garlic chopped


Heat tiny amount of butter in a nonstick skillet and cook the squash until tender, about 7-8 minutes.

Season with salt and pepper and add a dash of sherry, and set side.

Preheat oven to 375 degrees, and wipe oven proof plate with butter or oil.

Arrange the fillets on the plate and season with salt and pepper.

Mix together pecans, parsley, and garlic and sprinkle over the fillets. Spray the fillets lightly with butter and bake until fillets are done, about 6-8 minutes.

Serve with squash on plate.

Yield: 4 servings