Serious Eats

Dinner Tonight: Rainbow Trout with Red Chile and Pecans

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[Photograph: Nick Kindelsperger]

The same thing that originally attracted me to this recipe from the Colorado Farmers Market Cookbook, also gave me pause. I couldn't wait to see how the sweet heat of the honey and red chile glaze would pair with the fish fillets and the chopped pecans. But I feared the honey would burn and the nuts would fall off, which is exactly what happened the first round. While not a total disaster, the fillets were marked with unappetizing black splotches. Changes needed to be made.

You need to coddle the fish and give it a little more love and attention. Toss the pecans in the food processor to get them finely chopped, reduce the cooking temperature from medium-high to medium, and make sure to keep a careful eye during the whole process. The result is everything the recipe should be: sweet, spicy, complex, and, most importantly, easy.

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Rainbow Trout with Red Chile and Pecans ยป

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Printed from http://www.seriouseats.com/2012/03/dinner-tonight-rainbow-trout-with-red-chile-a.html

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