Pecan-crusted trout with honey-chipotle bourbon glaze

Name: Pecan-crusted trout with honey-chipotle bourbon glaze
Prep time: 15 min
Cook time: 12 min
Yield: 2
Cuisine: American
Ingredients: 2 stocker rainbow trout, butterflied or filleted (4 fillets); ¾ cup Texas pecans, finely chopped; ¼ cup panko breadcrumbs; 1 tbsp Dijon mustard; 1 tbsp mayonnaise; ½ tsp kosher salt and ¼ tsp black pepper; 1 tbsp olive oil; 2 tbsp honey; 1 tbsp bourbon; 1 tsp minced chipotle in adobo sauce; 1 tbsp lime juice

Texas pecans give this one its crunch. A thin coat of mustard and mayonnaise holds the pecan and panko crumb on the fish, and the oven does the work.

The glaze goes on right at the end: honey, bourbon and chipotle, simmered for a couple of minutes for sweet, smoky heat.

About 30 min. Serves 2.

Ingredients

2 stocker rainbow trout, butterflied or filleted (4 fillets)
¾ cup Texas pecans, finely chopped
¼ cup panko breadcrumbs
1 tbsp Dijon mustard
1 tbsp mayonnaise
½ tsp kosher salt and ¼ tsp black pepper
1 tbsp olive oil

Glaze

2 tbsp honey
1 tbsp bourbon
1 tsp minced chipotle in adobo sauce
1 tbsp lime juice

Method

Heat the oven to 425°F. Line a rimmed baking sheet with parchment brushed with the olive oil.
Stir the pecans, panko, salt and pepper together in a shallow bowl. In a small bowl, whisk the Dijon and mayonnaise.
Set the trout skin side down on the sheet. Brush the flesh with the mustard mixture, then press the pecan crumb firmly on top.
Bake for 10 to 12 minutes, until the pecans are toasted and the fish flakes easily.
While it bakes, simmer the honey, bourbon, chipotle and lime juice in a small saucepan for 2 to 3 minutes, until slightly thick. Drizzle it over the fish just before serving.

Notes

Chop the pecans fine. Big pieces fall off when you lift the fish.
Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
Stocked rainbows are small, so plan on about one fish per person. Our keeping guide covers the daily limit.
TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.

Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.

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