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!
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