FOODCHANNEL EDITOR
A crunchy coating for an American favorite gives this fresh trout special appeal. Add boiled new potatoes or rice pilaf and a green vegetable for a tasty dinner. Recipe courtesy of I Love Pecans
Provided by By FoodChannel Editor | November 6, 2011 10:02 am
Yield 4
Number Of Ingredients 10
Steps:
- 1 Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. 2 Combine 2 tablespoons of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. 3 Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh. 4 In large skillet heat 1 tablespoon each of oil and butter over medium-high heat. Place 2 fillets, skin-side up in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in center, about 3 more minutes. 5 Transfer to plate. 6 Repeat with remaining butter, oil and fillets.
PECAN CRUSTED TROUT
Steps:
- To make the pecan crusted trout:
- Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
- To make the watercress salad and apple cider vinaigrette:
- In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
- Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
- To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
PECAN-CRUSTED TROUT
Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.
Provided by Devin
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
PECAN CRUSTED TROUT (SOUTH BEACH DIET PHASE1)
From new book. Haven't tried. Pecans add even more protein, good monounsaturated fats, and tremendous taste to this easy baked trout dish. Serve tjhe fish with grilled asparagus tossed with a little garlic and extra virgin olive oil and roasted until golden and tender.
Provided by Lizzie Rodriquez
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 400. Line a baking sheet with parchment.
- In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped.
- Place each trout, opened and flesh side up on the baking sheet.
- Season flesh side of trout with salt and brush with egg white. Sprinkle nut mixture over egg white and press to adhere. Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.
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