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.
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.
This was okay, but a little bland. I think I would add a little Cajun spice or something like that. My husband ate a trout and a half so I'll give it four stars.
Read MoreI thought that this dish was fairly tasty but a little too much work. My skills as a cook are not terribly sophisticated and this preparation took a long time and was very messy. The accompanying spinach recipe was delicious.
Read MoreI love trout and this was sooo good! Although, after cooking them, I felt it needed additional salt, I sprinkled on just a little, low sodium season salt (trying not to raise the sodium too much) it was perfect. My fillets were more that 6 ounces, which is why they probably warranted more salt. The fish went well with the delicous creamed spinach. I didn't do the snap peas, but opted for orzo pasta in a tomatoe, garlic & oregano mixture instead.
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