Baie d’Espoir Steelhead Trout with Pecans and Cayenne Recipe

Pinterest LinkedIn Tumblr +

Cooking with One Chef One CriticNewfoundland and Labrador has a thriving aquaculture industry. One of our most popular products is steelhead trout. Baie d’Espoir, in southern Newfoundland, is one of the communities where this tasty fish is farmed.

  • Yield: 4 Servings


  • 4 steelhead fillets, 5 oz (150 g) each
  • ½ tsp (2 ml) salt
  • ¼ cup (60 ml) flour
  • 4 tbsp (60 ml) butter
  • 0.33 cup (80 ml) pecans, chopped
  • pinch cayenne pepper
  • 2 tbsp (30 ml) red bell pepper, finely chopped
  • 1 tbsp (15 ml) fresh lemon juice
  • 1½ tsp (7 ml) honey
How to Make It
  1. Heat oven to 200 F (95 C). Sprinkle fillets with salt and dredge in flour. Shake off excess flour. Melt 2 tbsp (30 ml) butter in large frying pan on medium high. Place fish in pan and sauté for 3 to 4 minutes per side. Remove fillets to baking sheet and keep warm in oven.
  2. Melt remaining butter in frying pan on medium high. Add pecans and cayenne pepper and cook for 3 minutes, stirring occasionally. Stir in red pepper, lemon juice, and honey. Bring to a boil and cook until slightly thickened. Serve fish with sauce poured on top.

Comments are closed.