Pan Seared Rainbow Trout with Orange Butter Pecan Sauce - Riverence Provisions
Pan Seared Rainbow Trout with Orange Butter Pecan Sauce INGREDIENTS - 1 tablespoon olive oil - 2 5-ounce Riverence Rainbow Trout fillets, thawed - Salt and
Ingredients
- 1 tablespoon olive oil
- 2 5-ounce Riverence Rainbow Trout fillets, thawed
- Salt and pepper to taste
- 1 tablespoon butter or Ghee
- 1/2 cup chopped pecans
- Zest and juice of two medium oranges or one large orange
- Chopped parsley for garnish
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