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Pecan crusted trout

Trout and nuts are a match made in heaven. Restaurant versions of this dish can be loaded with salt and butter. This lighter version doesn't skimp on taste and provides a perfect crunchy crust... plus it's super easy to make at home!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Dish
Cuisine: American
Keyword: pecan, trout
Servings: 4
Calories: 497kcal
Author: Veronique Eichler




  • Place pecans, breadcrumbs, rosemary, and a pinch of salt and pepper in a food processor. Pulse several times until finely ground. Place in a plate or bowl.
  • Place egg in a plate or bowl and beat lightly.
  • Spread trout fillets onto a cutting board, season with salt and pepper on both sides.
  • Spread about 1 tsp of flour onto each fillet and spread it with your fingers. Flip to the other side and repeat.
  • Line a baking sheet with parchment paper to place your fillets once coated with crumbs.
  • Dip each fillet into the egg then into the crumbs, pressing lightly so that they stick to the fish. Reserve to the baking sheet.
  • Heat olive oil into a large frying pan over medium high heat. Sear the fillets 2 minutes on each side until nicely browned. If your pan is too small proceed in batches and keep the cooked fillets in a warm oven until you are done.
  • Serve warm with a slice of lemon for garnish.



Calories: 497kcal | Carbohydrates: 18g | Protein: 40g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 140mg | Sodium: 494mg | Potassium: 706mg | Fiber: 2g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 4mg