Bourbon Baked Trout with Candied Pecans and Scallions

  • 4 8-ounce Trout fillets
  • 1 ½ tablespoons salted butter
  • ¼ cup brown sugar
  • 1 tablespoon honey
  • 1 tablespoon Bourbon
  • 1/3 cup candied pecans, chopped
  • 1 tablespoon lemon juice
  • 2 scallions, sliced thin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat oven to 400° Fahrenheit.
  2. Rinse the trout fillets and place in a baking dish sprayed with baking spray. Bake for 10-15 minutes.
  3. While trout is baking, heat a small skillet over medium heat and add 1 tablespoon of the butter. When butter is melted, add the brown sugar and honey.
  4. Continue stirring together until sugar has dissolved. Remove from heat and add Bourbon. Place back on the heat and continue to cook, reducing liquid by half.
  5. Turn heat down to the lowest setting to keep the sauce warm while finishing preparation.
  6. Melt remaining butter in a skillet over medium heat. Add pecans, lemon juice, scallions, salt and pepper. Stir to warm and then remove from the heat.
  7. When trout is done, plate each trout and divide the Bourbon Sauce and the Pecan and Scallion topping among the four fillets.

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