Pecan Trout

Dress up trout with simple pantry ingredients for a quick and easy dinner.

Yield: 2 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 55%
  • Fat: 19.5g
  • Saturated fat: 2.5g
  • Protein: 24.2g
  • Carbohydrate: 12.6g
  • Fiber: 1.6g
  • Cholesterol: 100mg
  • Iron: 1.2mg
  • Sodium: 394mg
  • Calcium: 116mg


  • 1/3 cup chopped pecans
  • 10 saltine crackers
  • 1 garlic clove, chopped
  • 1/4 teaspoon salt
  • 3 tablespoons fat-free milk
  • 2 (6-ounce) trout fillets
  • Cooking spray
  • 2 teaspoons canola oil, divided
  • Lemon wedges


  1. 1. Place first 4 ingredients in a food processor, and process until finely ground. Place cracker mixture in a shallow dish.
  2. 2. Place milk in a separate shallow dish. Dip fillets in milk; dredge in cracker mixture. Coat fillets with cooking spray.
  3. 3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1 fillet; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillet from pan, keep warm. Repeat procedure with remaining 1 teaspoon oil and fillet. Serve with lemon wedges.
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