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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A coating of ground nuts and panko yields crunchy texture in this Pecan-Crusted Trout recipe. Ingredients:
1/4 cup pecan halves |
1/4 cup panko (japanese breadcrumbs) |
1 tablespoon olive oil, divided |
4 (6-ounce) rainbow trout fillets, halved |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
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, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.
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