Pecan Crusted Trout with Blackberry Ginger Reduction
4 (4-6 oz) trout fillets
3 Tbsp. of Persian Lime Olive Oil
1/8 Cup of Blackberry Ginger Reduction (see below on how to make reduction)
1/2 Cup chopped Pecans
1/2 Cup of plain Panko bread crumbs
1 Tbsp. of brown sugar
1 tsp. Seasonello Italian Sea Salt
Freshly ground peppers to taste
Mix Pecans, Panko bread crumb, and brown sugar in a bowl and set aside. Season trout with sea salt and pepper, drizzle a layer balsamic reduction on each fillet and press the pecan mixture into the layer of balsamic on the fillet. In a large skillet heat Lime Olive Oil, medium high heat, and cook trout (pecan mixture face down in extra virgin olive oil) 4-6 minutes then flip and cook filet another 4 minutes until fish is flaky.
Reduction: In a small sauce pan bring balsamic to a boil. Once it begins to boils reduce down to a simmer and let cook down to half, about 15-20 minutes stirring often. Once reduced to half, let cool for about 15 minutes.
Northfield Olive Oils and Vinegars