Pecan-Crusted Trout

  • carolfitz Posted: 11/30/10
    Worthy of a Special Occasion

    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.

  • taylesworth Posted: 03/24/10
    Worthy of a Special Occasion

    Easy and delicious. Served it with a salad and had a tasty dinner on the table in about 10 minutes. (Only cooked for 2 so I didn't have to make it in two batches like the recipe called for.)

  • southernblonde Posted: 11/10/09
    Worthy of a Special Occasion

    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!"

  • mrmacrae73 Posted: 10/20/09
    Worthy of a Special Occasion

    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.

  • mamafalzone Posted: 10/07/09
    Worthy of a Special Occasion

    Talk about quick & easy! I used cod filets since we do not care for trout. I was concerned the coating wouldn't stick to the fish while cooking, but it turned out golden brown and crunchy. I ended up adding a little more olive oil after flipping the fish. I served this with wild rice. This will be going into the monthly rotation for sure!

  • sedutta Posted: 10/13/09
    Worthy of a Special Occasion

    This was just ok- as another reader mentioned, it needed something more. Next time I may add garlic powder and/or red pepper to the breading. I'd never made trout before, though, and my husband and I really enjoyed the fish itself.

  • Jessie123 Posted: 10/10/09
    Worthy of a Special Occasion

    I used ruby trout and followed the recipe beside that. My husband and I found this fish bland. Maybe a little spice to the nut coating might be good.

  • daricelynn Posted: 10/18/09
    Worthy of a Special Occasion

    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.

  • RenoTX Posted: 04/16/10
    Worthy of a Special Occasion

    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.

  • CSReach Posted: 10/06/09
    Worthy of a Special Occasion

    Yum Yum Yum. Fast, easy. I got some beautiful golden rainbow trout. I served with roasted new potatoes and green beans, but with the leftovers I'll have sauted broccoli rabe and grated beets.

  • sprater1 Posted: 03/07/10
    Worthy of a Special Occasion

    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.

  • Buenavista1 Posted: 01/05/11
    Worthy of a Special Occasion

    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.

  • goodsgirl Posted: 10/07/10
    Worthy of a Special Occasion

    Really fantastic! My edits: Use grouper, and add a little unsalted butter and brown sugar to your pan.

  • LauriBee Posted: 02/11/11
    Worthy of a Special Occasion

    Making this again tonight. Really loved it the first time. Easy to do. I used steel head salmon. I made a wild rice and apple side to go with it. Recipe for that is on Cooking Light!

advertisement

More From Cooking Light