Favorite Recipe

Pecan-Crusted Trout

(Chef’s notes in italics)

A crunchy coating for an American favorite gives this fresh trout special appeal.  Add boiled new potatoes or rice pilaf and a green vegetable for a tasty dinner.  (If trout is not preferred, try Tilapia)

4 large trout fillets (about 6-8 ounces each)
Salt & pepper to taste
Fresh lemon juice to taste (add a little lemon zest)
1/2 cup seasoned bread crumbs, divided in half
1 cup roasted pecans (5-7 minutes at 350 degrees, until deep brown and glossy)
2 teaspoons rosemary
1/3 cup all-purpose flour (or fine bread crumbs)
1 egg beaten with 2-3 teaspoons water
2 T vegetable oil, divided in half (or olive oil)
2 T butter, divided in half (butter adds flavor, you can omit if preferred)

• Season trout fillets with salt, pepper and lemon juice.  Let stand at room temperature for 10 to 15 minutes. 
• 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. 
• Dredge fillets in flour, shake off excess.  Dip in egg wash.
• Place fillets skin-side up on crumb mixture, pressing into flesh. 
• 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.  (I prefer starting skin side down, this way you finish with serve side up)
• Using spatula, turn fillets and cook until opaque in center, about 3 more minutes. 
• Transfer to plate.  Repeat with remaining butter, oil and fillets. 

Yields 4 main dish servings.