Paleo Pan Seared Trout with Orange Butter Pecan Sauce

• 1 tablespoon olive oil
• 2 5-ounce Rainbow Trout fillets, thawed
• Salt and pepper to taste
• 1 tablespoon butter or Ghee
• 1/2 cup chopped pecans
• Zest and juice of two medium oranges or one large orange
• Chopped parsley for garnish

1. 1. Heat one tablespoon of olive oil in a cast iron skillet over medium-high heat.
   2. Season the rainbow trout fillets with salt and pepper and place skin side down in skillet. Sear 3-4 minutes. Turn fillets over and sear another 2-3 minutes until the skin is crispy and the fish flakes easily. Remove and keep warm.
   3. In the same skillet, melt one tablespoon of butter or Ghee.
   4. Add the pecans, scraping any brown bits up from the bottom of the pan. Toast pecans, stirring often, for about 1 minute. Pour in the orange juice and reduce by half.
   5. Season pecan-orange sauce with a bit of salt to taste and pour over trout.

Garnish with orange zest and parsley.