Pecan-Crusted Trout

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. 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. 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.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maureen Callahan, Cooking Light
OCTOBER 2009