Rainbow Trout with Red Chili and Pecans

[Photograph: Nick Kindelsperger]

Adapted from from the Colorado Farmers Market Cookbook

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.

Rainbow Trout with Red Chili and Pecans

About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Rainbow Trout with Red Chile and Pecans


  • 1/2 cup pecans
  • 1/2 cup honey
  • 1 tablespoon red chili powder (ancho or guajillo work well)
  • 4 rainbow trout fillets, with skin still attached
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 lemon, cut into wedges


  1. 1

    Pulse pecans in a food processor until finely chopped. Transfer pecans to a large plate. Heat the honey into a small saucepan set over medium-low heat. When warm, turn off the heat and stir in the red chili powder. Alternatively, microwave honey in a small bowl for 15 seconds until warm and stir in the chili powder.

  2. 2

    Dry the trout with paper towels. Season both sides with salt and pepper, and then brush the non-skin sides with the honey mixture. One at a time, roll the honey-side of each fillet in the pecans until well coated.

  3. 3

    Heat the vegetable in a large non-stick skillet over medium heat. When shimmering, add as many of the fillets skin-side down as will comfortably fit. Cook until the skins are browned but not burnt, three to five minutes. Flip the fillets and cook until the other side is golden, about two minutes. Reduce the heat, if necessary. The honey will burn if the temperature is too high. Repeat process until all of the fillets are cooked.

  4. 4

    Season to taste with salt and pepper, and serve with lemon wedges.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: