Pecan-Crusted Trout

Pecan-Crusted Trout

19
Devin 2

"Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce."

Ingredients 25 m {{adjustedServings}} servings 260 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. 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.
  3. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Tips & Tricks
How to Make Salmon in Parchment

See how to make a moist salmon fillet baked in parchment paper.

Lemon-Pepper Salmon II

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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary.
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Reviews 19

  1. 22 Ratings

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Sarah Stone
7/3/2012

This was very tasty! I think it relies too much on salt for the flavouring, but the rosemary is a nice balance. If I do anything different next time I'll use panko instead of flour, and instead of using egg, will just use a little bit of melted butter!

Barbara
1/6/2013

This was very tasty, not to mention quick, easy, and healthy! I also substituted gluten free flour and it worked beautifully. Definitely a keeper.

HelenaSweet
11/12/2012

Very easy and tasty!