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Mr. B's Grilled Trout with Spiced Pecans

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Rue du Vieux Bistro
Nesson, Pascale
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Bistro de la Nuit I
Homan-Conger, Lisa
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Have a heart for
New Orleans

Grilled Trout with Spiced Pecans
Mr. B's Bistro - New Orleans
Bon Appetit June 1987

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:
Mr. B's Louisiana Crab Cakes
Emeril's Catfish (or Trout) Pecan Meunière
Galatoire's Trout Amandine
Marcelle Bienvenu's Trout with Pecan Sauce

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