Big Pig Fish Filets are a nice problem to have. It means that the fishing was darn good. The other day I caught a limit of big rainbows and fileted them. The filets looked like salmon. Instead of frying or cutting the filets into pieces, I found this recipe

PECAN CRUSTED TROUT with LEMON THYME GLAZE

INGREDIENTS

• 2 Steelhead Trout or pig fish Fillet. Any big filets will work.
• 1 tbsp avocado oil, or olive oil
• 1 cup pecans chopped
• 1/3 cup Japanese panko crumbs
• 1/3 cup plain breadcrumbs
• 2 tbsp brown sugar
• 1 tsp cumin
• 1/2 tsp allspice
• 1 tsp paprika
• 1/2 tbsp salt
• 5 tbsp unsalted butter melted
• 4 thyme stems

Lemon Thyme Glaze

• 1/4 cup agave
• 1/2 cup bourbon
• 1-2 tbsp brown sugar
• 2 tbsp mustard
• 1 tsp garlic powder
• 4 thyme stems
• lemon peel

INSTRUCTIONS

1. Preheat oven to 425F and spray a baking dish with cooking spray.
2. Melt the butter in the microwave and chop the pecan finely. In a small bowl, add the panko crumbs, pecans, breadcrumbs, brown sugar, cumin, allspice, paprika, salt, fresh thyme, and melted butter. Whisk until well blended and set aside.
3. Place the trout, skin-side-down, on the prepared dish. Brush the trout with avocado oil. I usually remove the skin and dry the filet. Cover the trout with pecans and press the pecans firmly to ensure it stays perfectly on top. I also coat the bottom/skin side. Allow them to rest for around 30 minutes. The filets and topping seem to hold together better. Cook for 12 minutes at 425F.
4. In a small pot, on medium high heat. Add agave, bourbon, brown sugar, garlic powder, mustard, thyme, and lemon peel. Allow the glaze to boil and continue stirring. Once the glaze thickens, you’re all done.
5. Drizzle a small amount of glaze over the trout and broil for another 1-2 minutes until the pecan starts to get a nice golden toasty color. The trout should register 120F, inserted in the thickest part. You will not need tartar sauce. A little glaze goes a long way.

One filet per person is plenty unless you are also a PIG! Serve with a shrimp cocktail, some French bread, or a slaw. There will be no leftovers! 

Enjoy!

Montana Grant