ABOUT THE AUTHOR: Weston Ochse is a former intelligence officer and special operations soldier who has engaged enemy combatants, terrorists, narco smugglers, and human traffickers. His personal war stories include performing humanitarian operations over Bangladesh, being deployed to Afghanistan, and a near miss being cannibalized in Papua New Guinea. His fiction and non-fiction has been praised by USA Today, The Atlantic, The New York Post, The Financial Times of London, and Publishers Weekly. The American Library Association labeled him one of the Major Horror Authors of the 21st Century. His work has also won the Bram Stoker Award, been nominated for the Pushcart Prize, and won multiple New Mexico-Arizona Book Awards. A writer of more than 26 books in multiple genres, his military supernatural series SEAL Team 666 has been optioned to be a movie starring Dwayne Johnson. His military sci fi series, which starts with Grunt Life, has been praised for its PTSD-positive depiction of soldiers at peace and at war. Weston likes to be called a chaotic good paladin and challenges anyone to disagree. After all, no one can really stand a goody two-shoes lawful good character. They can be so annoying. It's so much more fun to be chaotic, even when you're striving to save the world. You can argue with him about this and other things online at Living Dangerously or on Facebook at Badasswriter. All content of this blog is copywrited by Weston Ochse.

Thursday, February 11, 2016

Pan-seared Trout Fllet in Brown Butter Pecan Sauce - Recipe

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EATING DANGEROUSLY

Pan-seared Trout Fillet in Brown Butter Pecan Sauce
Author: Living Dangerously
Duration: 30 minutes
Average Cost: $12.00 US
Serves: 2- 4
 
I've always loved trout. I grew up fishing for trout in the Black Hills of South Dakota and the Smokey Mountains of southeastern Tennessee. I can remember as a child, going out with my grandfather and father on Pactola Lake, night fishing for trout, lanterns hung over the side and bugs swirling as we reeled ice cold rainbows up from the deep. I remember fishing Tellico River in Tennessee and catching so many trout on our secret spinner that we had to throw most back. Oh, trout fishing is something I hope I never stop doing.

But we're talking about eating trout, not catching it.

For most people, you'll get your trout from the store. And that's cool. I do too. Living in southern Arizona it's so hard to catch decent trout, so I often get it from my local fishmonger.

Growing up, the way my family cooked trout was to stuff them with lemon and dill, then wrap them up and bake them. Very aromatic this way, very tasty, but they can get mushy.

Recently I've been stuffing them with dill, garlic and lemon and grilling them on a flat cast iron pan on the grill. These turn out very crispy on the outside and done and firm on the inside.

When I eat out, I most often see trout as a fillet, but the fish is so delicate and I was always afraid of mauling it. Yeah, honesty time. In my 47 years of trout fishing, I've never filleted a trout. 

Well, this past Friday, I had left over green chili cheddar grits and some fresh asparagus, so I wanted to pair some fish with it... barring fish, sausage. In the seafood section of our local grocers I spied two beautiful trout-- about a pound each. Upon seeing them I was determined to fillet them... by hook or by crook I was going to do this.

So, I bit the bullet and learned how and it was amazingly easy. How'd I learn? The way I learn most things, I googled it and watched a video. This video to be specific.


Did you watch it? Did you see how easy it was? Amazing. Whoever this guy is who dropped the F-bomb, thank you! It took me about twenty minutes to fillet two trout. I took my time... really took my time. I imagine I can cut that time in half next time.

So what's the recipe?

Here it is and it's simple too and only takes five minutes.

INGREDIENTS

2 whole trout or 4 trout fillets (sans skin and bone) 
4 tbs butter
half cup pecans
1 tbs dill
1 tbs tarragon
1 garlic clove (diced)
salt to taste

Prepare fillets by dusting both sides with dill, tarragon, and salt. If you want more dill and tarragon, go ahead and add it. Much if it will fall into the butter sauce, but it will serve to flavor it too.

Heat large frying pan to high heat. Add garlic and butter. Once butter is melted, turn down to medium. Place two fillets in pan on the butter by laying the fillet away from you. This is a safety measure to ensure no hot butter splashes on you. Wait two minutes, then using a long spatula, carefully flip each fillet. (Note: that I don't put all the fillets in at once. You don't want to crowd the pan and muddy up the sauce.) Wait two more minutes, then the fillets are done. Repeat for the other fillets, but after the first minute, add the pecans.

After a full four minutes for the second two fillets, remove fillets and plate. Stir pan juices with butter and pecans for thirty seconds, then pour evenly over fillets. Your fillets should look something like this... and they'll taste magical.


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