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
WALNUT CRUSTED TROUT FILLETS
Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite.
Provided by Bev I Am
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using fork, stir flour, sage, salt and pepper on large plate to blend.
- Whisk eggs in medium bowl.
- Place walnuts on another large plate.
- Sprinkle trout fillets with salt and pepper.
- Dredge trout in flour mixture, then dip in eggs to coat.
- Press both sides of trout in walnuts to coat.
- Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
- Add 2 trout fillets to each skillet.
- Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
- Transfer trout to plates.
- Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
- Serves 4.
WALNUT CRUSTED TROUT FILLETS
Steps:
- 1. Using fork, stir flour, sage, salt and pepper on large plate to blend. 2. Whisk eggs in medium bowl. 3. Place walnuts on another large plate. 4. Sprinkle trout fillets with salt and pepper. 5. Dredge trout in flour mixture, then dip in eggs to coat. 6. Press both sides of trout in walnuts to coat. 7. Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat. 8. Add 2 trout fillets to each skillet. 9. Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side. 10. Transfer trout to plates. 11. Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
WALNUT-CRUSTED TROUT FILLETS
Steps:
- Using fork, stir flour, sage, salt, and pepper on large plate to blend. Place walnuts on large plate. Sprinkle trout fillets with salt and pepper. Dredge trout in flour mixture, then dip in eggs to coat. Press both sides of trout in walnuts to coat. Melt 1 Tbsp butter with 1 Tbsp oil in each of 2 heavy large skillets over medium heat. Add 2 trout fillets to each skillet. Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side. Transfer trout to plates. Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
BAKED TROUT FILLETS
Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
CITRUSY WALNUT-CRUSTED RAINBOW TROUT
Make and share this Citrusy Walnut-Crusted Rainbow Trout recipe from Food.com.
Provided by 2hot2handle
Categories Trout
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
- Coat nonskin side of trout with mixture and set aside.
- In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
- Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.
PAN-FRIED BREADED TROUT
ONE SUMMER when my husband and I were enjoying our first "getaway" in years, we found ourselves stranded in our cabin cruiser with a dead battery. When hunger set in, my husband rigged up a fishing line, and soon there were two trout sizzling on the portable grill. We eventually made it home all right...and kept the recipe we'd devised. -Felicia Cummings, Raymond, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture., In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.
Nutrition Facts : Calories 524 calories, Fat 39g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 441mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
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