Brown Butter and Pecan Sea Trout with Caramelized Onion Smashed Potatoes

I have to admit, this was my first foray into sea trout. it's a little meatier or thicker than some other versions, but is still generally a light, white fish. I found it to be an interesting change-up but unfortunately rather full of bones. Since I have no comparison, I can't tell you if I just had a poorly filleted piece of fish or if the trout is always rather bony. If you try it, please let all of know in the comments below! But if you're not quite that daring or can't locate sea trout, you can also certainly substitute another white fish here.

I served the fish with some maple and brown sugar acorn squash (always good) and some caramelized onion smashed potatoes. Smashed potatoes = good. Caramelized onions = amazing. How can one go wrong with that combination? They were creamy with the sweet yet rich flavor of the slowly cooked onions. Amazing!

Difficulty: easy
Time: 45 min
Cost: $15.03



Caramelized Onion Smashed Potatoes
Time: 40 min

Ingredients:
1.5 lb potatoes, chopped into 3/4" cubes
2 tsp canola oil
1 1/4 c onion, sliced
2 tsp brown sugar
1/2 c fat free buttermilk
1 tbsp butter
1 tsp black pepper
1/4 tsp salt

Put your chopped (but unpeeled) potatoes in a pot. Cover with water and then put over high heat and bring to a boil. Once they boil, turn the heat down so you have a medium simmer and leave the potatoes simmering (covered) for 15 minutes. Once the 15 minutes are up, they should be quite tender. Drain the potatoes and then return them to the empty pot. Smash with a potato smasher.

As the potatoes are boiling, heat a pan over medium heat. Add the oil, swirling to coat, and let that heat as well. When the oil is hot, add the onions. Stir occasionally, but let them saute for 5 minutes. Sprinkle on half the brown sugar, stirring to evenly coat the onions. After another 5 minutes add the rest of the brown sugar in the same manner. Continue to cook for about 10 more minutes.

By then, the potatoes should be smashed in the pot. Remove the onions from the heat and add them to the potatoes.

Add the buttermilk, butter, black pepper, and salt to the potato-onion mixture. Stir well until everything is evenly incorporated.

Brown Butter and Pecan Sea Trout
Time: 15 minutes

Ingredients:
2 tsp olive oil
1 lb sea trout fillets
1 tsp black pepper
2 tbsp butter
1/4 tsp sage (dried)
1/4 c chopped pecans

Heat a pan over medium heat. Add the olive oil, swirling to coat. When the oil is hot, add the trout fillets. Sprinkle them evenly with the black pepper. Cook for 3-4 minutes on each side or until done Transfer them to a serving plate and cover with foil for a few minutes as you continue to prepare the sauce.

Turn the pan to low heat and make sure all of the oil is removed from the pan. (It's best to wipe it out carefully with a paper towel.) Put the butter in the pan and slowly melt it. Add the sage and pecans and stir the mixture nearly constantly, cooking over low heat for about 5 minutes or until the butter begins to lightly brown.

Remove the foil covering the fish and pour the butter sauce over the fish before eating.