JODIE'S PECAN CRUSTED TROUT

Jodie's Pecan Crusted Trout image

Provided by JoSele Swopes

Categories Fish

Time 35m

Number Of Ingredients 14

5 medium lake trout (or salmon)
PECAN CRUST
2 c cornmeal
1 c pecans, in pieces (chop fine)
1/4 c parmesan cheese
1 1/2 tsp garlic
1 tsp poultry seasoning
1 stick butter, melted
1/2 c bread crumbs, dry
1 tsp parsley
DIPPING
1 c evaporated milk
TOPPING
2 c monterey jack cheese (shredded)

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