Pan-Fried Rainbow Trout with Pecans and Brown Butter and Swiss Chard with Serrano Chile Vinegar

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This was relatively easy to prepare and the butter pecan sauce was delicious. Trout is a rather bland fish and this preparation dressed it up nicely.

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This recipe was easy and simply delicious. I made it for my husband and myself. This was equivalent to fine dining at a restaurant.

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wonderful! with breaks the prep took several hours. only needed to use 1c rice flour and 1c corn meal (white or yellow makes no difference using more is just a waste. used sliced almonds instead of pecans, and was even better than expected. used 1 stick butter, as two seemed insane, equally as good and rich. the chard was the best part of the meal, who doesn't love bacon. as for the vinegar, i used 2 peppers thinking it would be too spicy, i was wrong. the vinegar really mellows it out, will def use 4 next time. also thought 2c ww vinegar was too expensive so i used 1c distilled white vinegar and 1c cheap white wine, totally fantastic.

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Before I had a bite, our daughter already asked for another piece. Even the non-fish lovers loved the recipe. The butter sauce really added to the lemony, butter flavor.

Thanks, Bobby!