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Saturday, January 19, 2013

Pecan Crusted Trout

Yields 6 servings


 Butter, margarine, or cooking spray (to coat pan)
  1.  3/4 cup crushed pecans
  2.  1 teaspoon parsley
  3.  1 teaspoon salt
  4.  Black pepper to taste
  5. 1/2 cup all-purpose flour
  6. 6 trout fillets
  7. 2 eggs, beaten

  • Preheat oven to 400 degrees
  • Prepare pecans by chopping into coarse crumbs in a food processor. Add parsley, salt and pepper to the pecans and pour onto plate.
  • Put flour on a plate of its own as well.
  • Beat eggs in a shallow dish big enough for your fillets.
  • Season fillets with salt and pepper on both sides (I removed the skin)
  • Coat each fillet in flour then dip into egg, and finally cover each fillet with a thick coat of seasoned pecan crumbs.
  • If you are using butter or margarine to coat your pan with, simply rub a thick coat of it into the bottom of the bake sheet. If you use cooking spray, just spray the bottom well.
  • Place your fillets on prepared pan and gently press pecan crumbs into the fillets, being sure you have a nice even coating.
  • Bake the fillets  for 10-15 minutes and serve while hot.

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