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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas. Ingredients:
2 tablespoons all-purpose flour |
1/4 cup nonfat buttermilk |
1/3 cup pecan halves, ground |
1/3 cup panko |
4 (6-ounce) trout fillets, divided |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon butter, divided |
1 tablespoon olive oil, divided |
1 tablespoon chopped fresh parsley |
4 lemon wedges |
creamed spinach and mushrooms |
steamed sugar snap peas |
Directions:
1. 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.
2. 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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