PECAN-CRUSTED TROUT

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Pecan-Crusted Trout image

This recipe uses trout filets with skin on one side. Breading the flesh side of the fish allows the skin side to crisp up nicely. From Cooking Light Magazine, April 2012.

Provided by Lynette ! @breezermom

Categories     Fish

Number Of Ingredients 11

2 tablespoon(s) all purpose flour
1/4 cup(s) buttermilk
1/3 cup(s) pecan halves, ground
1/3 cup(s) panko bread crumbs
4 - trout fillets, 6 oz each, skin-on one side
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper, freshly ground
1 tablespoon(s) butter, divided
1 tablespoon(s) olive oil, divided
1 tablespoon(s) fresh parsley, chopped
4 - lemon wedges

Steps:

  • Place flour in a shallow dish.
  • Place buttermilk in a dish.
  • Combine pecans and panko in a dish.
  • Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
  • Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.

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