Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.
I thought that this dish was fairly tasty but a little too much work. My skills as a cook are not terribly sophisticated and this preparation took a long time and was very messy. The accompanying spinach recipe was delicious.
I love trout and this was sooo good! Although, after cooking them, I felt it needed additional salt, I sprinkled on just a little, low sodium season salt (trying not to raise the sodium too much) it was perfect. My fillets were more that 6 ounces, which is why they probably warranted more salt. The fish went well with the delicous creamed spinach. I didn't do the snap peas, but opted for orzo pasta in a tomatoe, garlic & oregano mixture instead.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.