A coating of ground nuts and panko yields crunchy texture in this Pecan-Crusted Trout recipe.
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
How to Make It
Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.
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.
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I really wanted to like this recipe but the panko/pecan crust did not stick to the fish. Basically I just ended up with plain fish and no coating. I used steelhead trout, not sure that had something to do with it or not. It's the "pink" trout rather than the white.
Read your comments about the fish needing a bit more kick/oomph/taste. Dredged the seasoned tilapia in egg wash, then the nuts/breadcrumbs with a bit of fresh thyme. Came out rather nice. Made the recommended creamy grits to recipe, whisking in a scant 1/4c of shredded fontina at the end. Served with green beans. Easy supper.
My husband and I thought the flavor of this was fine, but overall it went into the "just OK" category. I liked the nuts, but I think we needed a little more flavor punch with this recipe. Maybe some tobasco on the fish before breading it? Might try this again ... or I might not go to the trouble.
I have to agree that the trout needs a little more oomph. Maybe using seasoned panko would help. Still had a great taste and flavor but lacked depth (for those foodies out there). I will play some with the recipe to make it a hit! It has potential.
This was very good, and the whole family enjoyed it. I didn't find it bland at all as other reviewers did, but maybe that was because my panko was pre-seasoned (Italian style). Actually used catfish because our family loves it and we have farms where we buy it fresh right here at Auburn University. Delicious, easy, and to quote my 15-year-old, "This is definitely going in our rotation!"
This was a very good recipe and SO easy to make. I do, however, agree with the other reviews that it needs a little kick. Next time I will add some "Slap Ya Mama" seasoning but I suspect any cajun/creole seasoning will do. I used tilapia instead of trout because it was all I had on hand. The fish came out perfect and very moist. Served with steamed broccoli, great weeknight recipe.
I didn't use trout but halibut one time and cod another time. This is absolutely delicious. The first time I tried to chop the nuts in my food processor I took them straight from the freezer into the processor and promptly made pecan butter. The next time I first thawed the nuts, then toasted them in the oven, and last chopped them very fine by hand. SCRUMPTIOUS! My new favorite way to make fish.
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