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Pecan Crusted Trout with Orange-Rosemary Sauce

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Pecan Crusted Trout with Orange-Rosemary Sauce

Pecan Crusted Trout with Orange-Rosemary Sauce

Jessica Braider
This recipe, a longtime Scramble favorite, is adapted from a recipe from Shelley Schonberger. It is so sophisticated, astoundingly delicious, and Scramblers can't believe how easy it is to make.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 1 - 1 1/2 lb. whole, boned trout (have the fish market do this) or use trout, tilapia, or flounder fillets
  • 1/2 cup pecans
  • 1 tsp. flour (use wheat/gluten-free, if needed)
  • 1/2 tsp. salt
  • 1 egg white only, lightly beaten
  • 2 Tbsp. butter or margarine
  • 3/4 cup orange juice
  • 1 tsp. fresh or dried rosemary chopped, if using fresh


  • Rinse the trout and pat it dry with paper towels. In a food processor, finely grind the pecans with the flour and salt. (If you do not have a food processor or don’t want to dust it off, use a mallet to pulverize the nuts in a plastic bag, then shake it thoroughly with the flour and salt.)
  • Using a pastry brush or the back of a spoon, brush the egg white on the flesh side of the trout (or both sides of fillets). Coat the fish by sprinkling the nut mixture onto the flesh and pressing firmly.
  • In a large nonstick skillet or a heavy skillet coated with nonstick cooking spray, melt 1 Tbsp. butter over medium to medium-high heat.
  • Add the trout, flesh side down. Cook it without moving it until the pecans are lightly browned, 5 - 6 minutes. (If using fillets, you can flip them to brown the second side.)
  • Meanwhile, in a small saucepan over medium-high heat, bring the orange juice and rosemary to a boil.
  • Reduce the heat and simmer it for a few minutes until the sauce is slightly reduced.
  • Add 1 Tbsp. butter, stirring until it is melted. Reduce the heat to low to keep it warm.
  • Transfer the trout to plates (if using whole trout, cut them in half down the middle, if desired), pecan side up, and drizzle them with the orange-rosemary sauce. Serve immediately.

Slow Cooker Directions

  • Rinse, dry, and coat the fish as directed. Place the orange juice, rosemary, and butter in the slow cooker, then add the fish. Cook on low for 8 - 10 hours or on high for 4 - 6 hours. Transfer the trout from the slow cooker to plates, drizzling it with the sauce. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Make the pecan/flour mixture, separate, beat, and refrigerate the egg white.
Scramble Flavor Booster: Serve the fish with lemon wedges.
Tip: Don't waste the yolk! You can whip up a batch of homemade mayonnaise or a decadent dessert using egg yolks and just a few ingredients you might already have in your pantry.
Nutritional Information Per Serving (% based upon daily values): Calories 315, Total Fat: 19g, 30%; Saturated Fat: 6g, 30%; Cholesterol: 92mg, 31%; Sodium: 210mg, 9%; Total Carbohydrate: 7g, 2%; Dietary Fiber: 1g, 4%; Sugar: 5g; Protein: 28g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Carb, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Slow Cooker, Spring, Summer, Winter
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