Best Jodies Pecan Crusted Trout Recipes

PECAN-CRUSTED TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

JODIE'S PECAN CRUSTED TROUT

Steps:

• 1. Preheat oven to 400* Wash and scale fish. On greased cookie sheet. You may add Salt and Pepper if you like.
• 2. In mixing bowl: Chopped Pecans, Cornmeal, Parmesan Cheese, garlic, poultry seasoning, parsley, bread crumbs. Mix in melted butter a little at a time till barely moist. Must not stick together, just coated.
• 3. Dip fish in Milk, coat fish into Pecan Crust mixture. Place on greased cookie sheet. Sprinkle any left over coating on and in fish. Bake for 15 minutes, Pull out and spread Monterey Jack Cheese on top of fish put back in to oven for another 10 minutes. Pull out and serve

PECAN CRUSTED TROUT

Steps:

• To make the pecan crusted trout:
• Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
• Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
• To make the watercress salad and apple cider vinaigrette:
• In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
• Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
• To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.

FOODCHANNEL EDITOR

Steps:

• 1 Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. 2 Combine 2 tablespoons of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. 3 Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh. 4 In large skillet heat 1 tablespoon each of oil and butter over medium-high heat. Place 2 fillets, skin-side up in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in center, about 3 more minutes. 5 Transfer to plate. 6 Repeat with remaining butter, oil and fillets.

PECAN-CRUSTED TROUT RECIPE

Steps:

• Preheat the oven to 400 F.
• Place the pecans in a food processor and grind them to a fine crumb.
• Mix the finely chopped pecans in a shallow dish with the breadcrumbs and rosemary, seasoning with salt and pepper to taste.
• Beat the egg in a small bowl.
• Pour the flour into another bowl.
• Dip each piece of trout into the flour on both sides, then shake off the excess.
• Then dip the trout into the egg.
• Then dip the trout into the pecan mixture, turning to coat all sides.
• Lay the trout on a baking sheet and bake for 10 to 12 minutes, until they are cooked all the way with a flaky texture.
• Serve immediately.

TROUT WITH PECAN AND PINE NUT CRUST

Steps:

• Finely chop pine nuts and pecans in processor, using on/off turns. Transfer to shallow bowl. Mix in sesame seeds. Open trout and place skin side down on large baking sheet. Stir butter and garlic in small saucepan over low heat until butter melts. Brush garlic butter over trout. Sprinkle nut mixture over trout; press to adhere. Season with salt and pepper. Chill uncovered for 30 minutes.
• Preheat oven to 400° F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Place 2 trout, nut side down, into skillet. Cook 2 minutes. Using spatula, turn trout, nut side up, onto baking sheet. Repeat with remaining oil and trout. Bake trout until opaque in center, about 5 minutes.

PECAN CRUSTED TROUT (SOUTH BEACH DIET PHASE1)

Steps:

• Heat the oven to 400. Line a baking sheet with parchment.
• In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped.
• Place each trout, opened and flesh side up on the baking sheet.
• Season flesh side of trout with salt and brush with egg white. Sprinkle nut mixture over egg white and press to adhere. Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.