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Pecan-Crusted Trout

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 18 mins
Total time 18 mins
Yield Serves 4 (serving size: 1 fillet)
Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/4 cup nonfat buttermilk
  • 1/3 cup pecan halves, ground
  • 1/3 cup panko
  • 4 (6-ounce) trout fillets, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter, divided
  • 1 tablespoon olive oil, divided
  • 1 tablespoon chopped fresh parsley
  • 4 lemon wedges
  • Creamed Spinach and Mushrooms
  • Steamed Sugar Snap Peas

Nutrition Information

  • calories 355
  • fat 20.1 g
  • satfat 6.3 g
  • monofat 7.5 g
  • polyfat 4.6 g
  • protein 32.7 g
  • carbohydrate 10.8 g
  • fiber 1.3 g
  • cholesterol 106 mg
  • iron 1 mg
  • sodium 439 mg
  • calcium 144 mg

How to Make It

  1. 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.

  2. 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.