Pecan Smothered Trout

Servings 4 people


  • 4 trout fillets 6-oz.
  • 1/3 cup lemon juice
  • 1 cup coconut flour
  • 1 shallot finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 6 tablespoons ghee divided, or use olive oil
  • 3 tablespoons chopped pecans
  • 1/4 teaspoon ground nutmeg


  • DO-AHEAD TIP: Marinate trout overnight or for at least 6 hours (see recipe).
  • Place fillets in a large zipper-topped plastic bag; top with lemon juice, seal bag and turn to coat; refrigerate overnight or for at least 6 hours.
  • In a shallow bowl, combine coconut flour, shallot, pepper, and salt. Fully dredge fillets in flour mixture, one at a time.
  • Melt half of the ghee (or heat olive oil) in a large skillet over medium-high heat until hot. Add trout fillets and sear for about 3 minutes per side; remove from skillet and keep warm. In the same skillet, heat remaining ghee (or olive oil) until hot.
  • Add chopped pecans and ground nutmeg; cook and stir for about 2 minutes then serve over trout.


SERVING SUGGESTION: Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: per serving: 597 Calories; 38g Fat; 40g Protein; 24g Carbohydrate; 13g Dietary Fiber; 151mg Cholesterol; 565mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit;
5 Fat; 1 1/2 Other Carbohydrates. Points: 15
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