Pecan-Crusted Sea Trout with Honey Mustard Green Onion Sauce
- 1/2 cup Mayonnaise
- 1/2 cup Honey Mustard
- 1 heaping Tbsp., parsley, chopped
- 3 Green Onions, chopped
- Juice of 1 Lemon
- Salt and Pepper to taste
- 4-6 (6oz.) Sea Trout fillets
- Canola Oil
- 1 stick Unsalted Butter
- 1 cup Pecans, finely chopped
- 2 cups finely crushed Potato Chips
- 1 Tbsp. Dried Parsley
- 1 Tsp. Crushed Red Pepper Flakes
- 1/2 Tsp. Cajun Seasoning
- 1 cup Milk
- 1 Egg
- 1/2 cup All-Purpose Flour
- 1/4 Tsp. Cajun Seasoning
Sauce: Whisk together all ingredients and set aside
Sea Trout: In a large bowl thoroughly combine the potato chips, pecans, parsley, crushed red pepper flakes and Cajun seasoning. In a separate bowl make the batter by whisking together the milk, egg, flour and Cajun seasoning. Dip each fillet in the batter, then press into the pecan-chip mixture, getting a heavy, even coating on both sides. Repeat with all fillets, set aside and let sit about 10 minutes before cooking.
Heat 3 tablespoons butter and 3 tablespoons oil in a large sauté pan over medium-high heat. Sauté until crust is browned and fish is cooked through, 4 to 5 minutes per side.
To Serve: Place fillet on a plate and spoon sauce over the top. Garnish with extra green onions and parsley and serve immediately.