Rating: 3.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 3

A coating of ground nuts and panko yields crunchy texture in this Pecan-Crusted Trout recipe.

Maureen Callahan
Recipe by Cooking Light October 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 fillet halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.

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  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

267 calories; fat 15.3g; saturated fat 2.9g; mono fat 7.2g; poly fat 4.1g; protein 27.8g; carbohydrates 3.5g; fiber 0.8g; cholesterol 75mg; iron 0.6mg; sodium 203mg; calcium 91mg.
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