Community Recipe
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Pecan-Crusted Trout Menu

Serves 4

Pecan-Crusted Trout

A pan-fried coating of ground nuts and panko yields crunchy texture. Although we loved the taste of pecans with trout, the breading would also be delicious with cod, halibut, or catfish.

Photo by: Photo: Kana Okada; Styling: Sara Quessenberry

Ingredients

1/4 cup pecan halves
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil, divided

4 (6-ounce) rainbow trout fillets, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.

Cooking Light OCTOBER 2009

Creamy Grits

Bring 1 cup fat-free, less-sodium chicken broth; 1 cup 2% reduced-fat milk; and 1/2 teaspoon salt to a boil in a saucepan. Gradually add 1/2 cup quick-cooking grits, stirring constantly. Cover, reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Stir in 1 tablespoon butter.

Sautéed broccoli rabe

Cook 10 ounces trimmed broccoli rabe in boiling water for 2 minutes. Drain and plunge in ice water; drain and pat dry. Cook 2 thinly sliced garlic cloves in 2 teaspoons olive oil in a nonstick skillet for 1 minute over medium-high heat. Add broccoli rabe and 1/4 teaspoon salt; cook 1 minute. Drizzle with 1 tablespoon fresh lemon juice.