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Pecan-Crusted Trout

Pecan-Crusted Trout
Photo: Kana Okada; Styling: Sara Quessenberry
Prep time 30 mins
Yield

4 servings (serving size: 2 fillet halves)

A coating of ground nuts and panko yields crunchy texture in this Pecan-Crusted Trout recipe.

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

Nutrition Information

  • calories 267
  • fat 15.3 g
  • satfat 2.9 g
  • monofat 7.2 g
  • polyfat 4.1 g
  • protein 27.8 g
  • carbohydrate 3.5 g
  • fiber 0.8 g
  • cholesterol 75 mg
  • iron 0.6 mg
  • sodium 203 mg
  • calcium 91 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.