Pecan-Crusted Trout

Pecan-Crusted Trout
Photo by Kana Okada


  • 4 (6-ounce) rainbow trout fillets, halved
  • ¼ teaspoon salt
  • 1 tablespoon olive oil, divided
  • ¼ cup panko (Japanese breadcrumbs)
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup pecan halves

1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish. 2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pres...

View full recipe at My Recipes


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