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!
Servings: 4
Calories: 421kcal
Ingredients
- 4 ea trout fillets (about 1.2 lbs)
- salt and pepper
- 1/4 cup flour
- 2 eggs
- 1/2 cup breadcrumbs
- 1/2 cup pecans
- 1 tbsp fresh rosemary or 1 tsp dry
- 2 tbsp extra virgin olive oil
- 1 lemon for garnish
Instructions
- 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 eggs in a plate or bowl and beat lightly with a tablespoon of cold water.
- 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 eggs 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.
Video
Nutrition
Calories: 421kcal | Total Carbohydrate: 20g | Protein: 29g | Total Fat: 25g | Saturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 174mg | Potassium: 551mg | Dietary Fiber: 3g | Total Sugars: 2g | Vitamin A: 152IU | Vitamin C: 15mg | Vitamin D: 5µg | Calcium: 98mg | Iron: 3mg