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
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 WITH PARSLEY RICE PILAF
Make and share this Pecan-Crusted Trout With Parsley Rice Pilaf recipe from Food.com.
Provided by gailanng
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°.
- Heat the olive oil in a medium saucepan. Add the onion and saute over medium heat until tender, about 5 minutes. As the onion cooks, finely chop the parsley, then set it aside.
- Add the rice to the onion and stir until all the grains are coated evenly with the oil, about 1-2 minutes. Add the water, salt and black pepper. Stir to combine and bring to a boil. Reduce the heat to medium and simmer, covered, until the rice is tender, about 18-20 minutes.
- Stir in the parsley, cover and let the pilaf stand 5 minutes before serving.
- As the rice cooks, place the pecans in a food processor and pulse until finely ground but not sticky. Combine with the breadcrumbs. Place the trout opened, skin-side down, on a sheet pan lined with aluminum foil. Season the flesh with salt and pepper, sprinkle with the pecan mixture and the butter pieces, then place in the oven. Cook until the edges of the trout skin on the bottom are crisp and the thick part of the flesh is opaque, about 5-8 minutes. Increase the heat to broil and place the pan near the broiler element for a few minutes until the topping is golden brown.
- Remove from the oven, cut each trout into 2 filets and serve each person 1-2 fillets on a bed of pilaf with the lemon wedges.
Nutrition Facts : Calories 551.4, Fat 28.2, SaturatedFat 6.1, Cholesterol 15.3, Sodium 988.6, Carbohydrate 67.9, Fiber 4.5, Sugar 3, Protein 8.6
PAN-FRIED RAINBOW TROUT WITH PECANS AND BROWN BUTTER AND SWISS CHARD WITH SERRANO CHILE VINEGAR
Steps:
- Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
- Preheat oven to 375 degrees F.
- Open up and cut the trout, diagonally, into 2 fillets. Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal. Repeat with remaining trout.
- Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 4 fillets at a time until golden brown on both sides. Repeat with the remaining oil. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.
- Zest and juice both lemons, separately reserving the zest and the juice. Set aside.
- While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat. Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown. Immediately add the lemon juice, zest and salt and pepper, to taste.
- While the butter is still foaming, add the pecans and parsley. Do not allow the butter to burn or it will be unusable.
- Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top. Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
- Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
- Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat as rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
- Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan. Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature. Strain through a fine strainer into a bowl or glass jar.
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
PANFRIED TROUT WITH PECAN BUTTER SAUCE
Categories Dairy Fish Nut Sauté Dinner Pecan Trout Fall Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
- Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
- Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
- Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.
HONEY PECAN TROUT
Make and share this Honey Pecan Trout recipe from Food.com.
Provided by annconnolly
Categories Trout
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the fatty skin and bones from the fillets.
- Place the pecans in a food processor and pulse until the consistency of coarse meal.
- Season with salt and pepper and spread in a shallow dish.
- Mix the flour and paprika in a shallow dish.
- Whisk the water and eggs in a shallow bowl until blended.
- Coat the fillets with the flour mixture and shake off the excess.
- Dip in the egg mixture and shake off the excess.
- Coat with the ground pecans and press lightly to adhere.
- Pour enough peanut oil into a large skillet to measure ¼". Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown.
- Drain on paper towels.
- Combine the honey and butter in a microwave-safe bowl.
- Microwave for 1 minute and stir.
- Drizzle the glaze over the fillets and sprinkle with the parsley.
Nutrition Facts : Calories 1537.2, Fat 99.5, SaturatedFat 17.7, Cholesterol 366.3, Sodium 330.3, Carbohydrate 71.1, Fiber 9.2, Sugar 38.5, Protein 96.8
PARSLEYED RICE PILAF
Kathy also sent the recipe for Parsleyed Rice Pilaf, noting, "While the salmon bakes, I dress up instant rice with bouillon, minced onion and parsley."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork.
Nutrition Facts :
More about "pecan crusted trout with parsley rice pilaf recipes"
PECAN CRUSTED TROUT RECIPE - FOOD NEWS
From foodnewsnews.com
ALL RECIPES FOR YOU: PECAN-CRUSTED TROUT WITH PARSLEY RICE PILAF
From allrecipes103.blogspot.com
PAN SEARED TROUT WITH PECAN BROWNED BUTTER • STEAMY KITCHEN …
From steamykitchen.com
LEMON PECAN PILAF RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
PECAN CRUSTED TROUT RECIPE | COOKING CHANNEL
From cookingchanneltv.com
TROUT RECIPE WITH LEMON AND PARSLEY SERVED WITH BASMATI RICE
From yourguardianchef.com
PECAN-CRUSTED TROUT RECIPE - TASTINGTABLE.COM
From tastingtable.com
PECAN CRUSTED TROUT RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PECAN-CRUSTED TROUT RECIPE | MYRECIPES
From myrecipes.com
PECAN-CRUSTED TROUT RECIPE | HELLOFRESH
From hellofresh.com
PECAN-CRUSTED TROUT RECIPE | HELLOFRESH
From hellofresh.com
PECAN-CRUSTED TROUT - FOOD CHANNEL
From foodchannel.com
PECAN CRUSTED RAINBOW TROUT WITH PEACH MAPLE BOURBON GLAZE
From freshfishkitchen.com
PECAN-CRUSTED TROUT RECIPE | MYRECIPES
From myrecipes.com
PECAN CRUSTED TROUT RECIPE - DONS MEAT SHOP
From donsmeatshop.com
PECAN-CRUSTED TROUT RECIPE - EASY KITCHEN
From easykitchen.com
PECAN-CRUSTED TROUT WITH PARSLEY RICE PILAF
From worldbestfilletrecipes.blogspot.com
PECAN CRUSTED TROUT - CUISINE WITH ME
From cuisinewithme.com
HERB PECAN CRUSTED TROUT THAT WILL MELT IN YOUR MOUTH
From stacylynharris.com
PECAN-CRUSTED TROUT | ILOVEPECANS
From ilovepecans.org
RECIPE: PECAN-CRUSTED TROUT - RECIPELINK.COM
From recipelink.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PECAN-CRUSTED TROUT WITH ORANGE-ROSEMARY BUTTER SAUCE
From epicurious.com
PECAN CRUSTED PAN FRIED WILD TROUT | MYSITE
From duckwildadventures.com
PECAN-CRUSTED TROUT WITH CREAMY LEMON-GARLIC SAUCE - COOK'S …
From cookscountry.com
PECAN CRUSTED TROUT - BILTMORE SHOP
From biltmoreshop.com
PECAN-CRUSTED TROUT WITH PARSLEY RICE PILAF - PRESSREADER
From pressreader.com
PECAN CRUSTED TROUT • DOMESTIC SUPERHERO
From domesticsuperhero.com
PECAN CRUSTED TROUT WITH PEACH MAPLE BOURBON SAUCE
From whereandwhatintheworld.com
PAN-SEARED GEORGIA PECAN TROUT - GEORGIA PECANS
From georgiapecans.org
PECAN CRUSTED TROUT WITH BEURRE BLANC SAUCE - GOT TO BE NC
From gottobenc.com
WORLD BEST FILLET COOKING RECIPES : PECAN-CRUSTED MOUNTAIN TROUT …
From worldbestfilletrecipes.blogspot.com
PECAN CRUSTED TROUT WITH LEMON THYME GLAZE - LET'S EAT CUISINE
From letseatcuisine.com
A PECAN-CRUSTED TROUT THAT’S BAKED - THE SEATTLE TIMES
From seattletimes.com
PECAN-CRUSTED TROUT WITH BROWN BUTTER HERB SAUCE
From washingtonpost.com
FLAVOR ON THE FLY: PECAN CRUSTED SPECKLED TROUT WITH LEMON …
From flylordsmag.com
PECAN-CRUSTED TROUT RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love