Pecan Crusted Trout South Beach Diet Phase1 Recipes

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PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Provided by Devin

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

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)



Pecan Crusted Trout (South Beach Diet Phase1) image

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

1/2 cup pecans
1 teaspoon dried rosemary
1 garlic clove
1/8 teaspoon cayenne pepper
48 ounces whole trout, about 12 ounces each, cleaned and boned
1/4 teaspoon salt
1 large egg white, lightly beaten
2 tablespoons extra virgin olive oil

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.

PECAN CRUSTED TROUT



Pecan Crusted Trout image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 26

1 cup lightly toasted pecans, chopped
1 1/2 cups bread crumbs
4 tablespoons chopped parsley leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon chopped rosemary leaves
4 trout fillets
4 ounces unsalted butter, room temperature
Horseradish Cream, recipe follows
1 head watercress lettuce, bottoms removed
1/2 apple, cored and sliced into 1/2 moons
1/4 pound fresh horseradish root, peeled, coarsely grated
4 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon minced shallots
1/2 teaspoon ground fennel seed
1 tablespoon salt
1/4 tablespoon fresh ground black pepper
4 tablespoons apple cider
4 tablespoons olive oil
2 teaspoons toasted walnut oil
1 cup reduced heavy cream, 3 cups reduced to 1 cup
3 tablespoons jarred horseradish, strained
2 tablespoons sour cream
3 lemons, zested
1 tablespoon lemon juice

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.

SOUTH BEACH DIET - PEPPER CRUSTED TENDERLOIN OF BEEF



South Beach Diet - Pepper Crusted Tenderloin of Beef image

The secret behind The South Beach Diet is the perfect blend of palette-pleasing foods and healthy ingredients. This was served to me in one Miami's, South Beach restaurants and it was just wonderful! It was really delightful and is easy to prepare! It is fabulous served cold - I brought some home and had it cold the next day and am hard pressed to tell you which way is the better.

Provided by Manami

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 (1 lb) beef tenderloin steaks
4 tablespoons minced shallots
1 tablespoon fresh rosemary
1 teaspoon minced garlic
2 teaspoons salt
2 tablespoons ground black pepper
2 teaspoons orange zest (optional)
3 tablespoons olive oil (approximate)
1 cup white pearl onion

Steps:

  • Preheat the oven to 375°F.
  • Bring water to boil in a small saucepan.
  • Immerse the onions in boiling water for about 2 minutes, then shock them with cold water.
  • Cut off the root tip of each onion and squeeze it out of the skin.
  • Heat 2 Tablespoon of the olive oil in a large skillet over medium heat.
  • Add the shallots and saute for 2 minutes or until tender.
  • Rub the beef with olive oil.
  • Combine the pepper, salt, garlic, rosemary and orange zest, if using, and pat the mixture on the beef.
  • Increase the heat to high and sear the beef in the pan on all sides.
  • Add the pearl onions and place the skillet directly in the oven.
  • Roast until a thermometer reads 145 degrees for medium rare.

Nutrition Facts : Calories 1366.3, Fat 103, SaturatedFat 36.2, Cholesterol 385.6, Sodium 2560.1, Carbohydrate 15.9, Fiber 3.2, Sugar 3.5, Protein 91.2

PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

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

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

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

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