Pecan-Crusted Trout

Photo: Johnny Autry; Styling: Mary Clayton Carl

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.

Yield: Serves 4 (serving size: 1 fillet)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 18 Minutes
Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 20.1g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 4.6g
  • Protein: 32.7g
  • Carbohydrate: 10.8g
  • Fiber: 1.3g
  • Cholesterol: 106mg
  • Iron: 1mg
  • Sodium: 439mg
  • Calcium: 144mg

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

Preparation

  1. 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. 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.
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