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La Belle Cuisine
Grilled Trout with Spiced Pecans
Mr. B's Bistro - New Orleans
Bon Appetit June 1987
Bon Appetit - One Year Subscription
Pecans:
1 cup pecans
halves, coarsely chopped
2 tablespoons (1/4 stick) butter, melted
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1/2 teaspoon
Creole Seasoning
1/4 teaspoon ground allspice
pinch of ground coriander
4 cups (about) hickory or pecan
chips, soaked in water
30 minutes
and drained
Tomato Butter
Sauce:
2/3 cup dry white wine
1/3 cup white wine vinegar
1/4 cup minced shallots
1 1/2 pounds Creole or beefsteak tomatoes,
peeled, seeded, diced
and well drained
2 tablespoons whipping cream
1 1/2 cups (3 sticks) well-chilled unsalted
butter, cut into tablespoons
4 teaspoons fresh lemon juice
Salt and freshly ground white pepper
Six 1- to 1
1/4-pound trout,
boned and butterflied
Creole Seasoning
Melted butter
Grilled tomato slices (optional)
Sliced steamed pattypan squash (optional)
Fresh basil sprigs (optional)
For pecans:
Prepare barbecue grill (low heat). Pierce holes in disposable aluminum
baking pan. Mix pecan halves, melted butter, thyme, oregano, Creole
Seasoning, allspice and coriander in medium bowl. Spread out on perforated
pan. Add 1 cup hickory chips to barbecue grill. Place pan on
grill rack.
Cover and smoke until pecans are toasted, stirring occasionally
and adding
more wood chips as necessary to maintain smoke, about 30 minutes. Remove
pecans and cover to keep warm. Increase heat to high.
For sauce:
Boil wine, vinegar and shallots in heavy small saucepan until
most of liquid
evaporates, about 5 minutes. Add half of diced tomatoes and
2 tablespoons
cream and bring to boil. Reduce heat to low. Whisk in 1 1/2
cups butter 1
piece at a time, removing pan from heat briefly if beads of
melted butter
appear. Mix in remaining diced tomatoes and lemon juice.
Season sauce with
salt and pepper. Remove from heat and keep warm.
Sprinkle trout
with Creole Seasoning. Brush both sides with melted butter. Add 1 cup
hickory chips to fire. Place trout on grill rack, skin side up.
Cover and
cook until just opaque, about 2 minutes per side. Ladle sauce
onto plates.
Top with trout. Sprinkle with pecans. Garnish with tomato
slices, squash and
basil, if desired.
Featured Archive Recipes:
Emeril's Catfish (or Trout) Pecan Meunière
Galatoire's Trout Amandine
Marcelle Bienvenu's Trout with Pecan Sauce
More from Mr. B's Bistro:
Fettuccine with Shrimp and Tasso
Louisiana Crab Cakes
New Orleans Barbecued Shrimp
Pasta Jambalaya
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