Email to The Barefoot Chef      

Recipe Categories: barefootchef's HOME PAGEAPPETIZERS BATHandCOSMETICS BEVERAGES BREAD BREAKFAST CajunCreole CANDY CASSEROLES CheeseCrackers CHICKENWINGS COOKIES CranberryDishes CROCKPOT DESSERTS DOGTREATS DRESSINGSandVINAIGRETTES ETHNIC FISHandSEAFOOD FRUIT HOUSEHOLDTIPS JUSTNUTS MARINADES ORIENTALFOOD PASTA Potatoes POULTRY SALADandDRESSING SALADS SAUCES SAUCESSPREADSANDDIPS SEASONINGS SOUPSandSTEWS STUFFEDFOODS VEGETABLES WEIGHTSMEASUREMENTS

Pecan-Crusted Trout




Source of Recipe


The Times Picayune


List of Ingredients




4 large trout fillets (about 6 to 8 ounces each)
Salt and pepper to taste
Fresh lemon juice to taste
1/2 cup seasoned bread crumbs, divided in half
1 cup roasted pecans (baked 5 - 7 min. @ 350 until deep brown and glossy)
2 t rosemary
1/3 c all- purpose flour
1 eg, beaten with 2 - 3 t water
2 T vege oil, divided
2T butter, divided

Recipe



Season trout filets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes.

Combine two 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 and shake off excess. Dip in egg wash. Place fillets skinside up on crumb mixture, pressing into flesh. In large skillet, heat one tablespoon each of oil and butter over medium-high heat. Place two fillets, skin-side up in skillet and cook until golden brown, about three minutes. Using spatula, turn fillets and cook until opaque in center, about three more minutes. Transfer to plate. Repeat with remainng butter, oil and fillets.