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Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Pecan-Crusted Trout

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.

Cooking Light APRIL 2012

  • Yield: Serves 4 (serving size: 1 fillet)
  • Hands-on:18 Minutes
  • Total:18 Minutes


  • 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. 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.

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

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Pecan-Crusted Trout recipe