Best 3 Pecan Crusted Trout Recipes
Welcome to the world of pecan crusted trout, a culinary delight that tantalizes taste buds with its unique combination of flavors and textures. This delectable dish, often served as a main course or entree, showcases the versatility of trout, a fish renowned for its mild, flaky flesh, and the nutty crunch of pecans, coated in a crispy crust. Whether you're a seasoned chef or a novice cook, preparing pecan crusted trout is an endeavor that yields both culinary satisfaction and a memorable dining experience. So, gather your ingredients, heat up your kitchen, and let's embark on a culinary journey to discover the best recipe for pecan crusted trout.
Let's cook with our recipes!
PECAN-CRUSTED TROUT
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g
PECAN CRUSTED TROUT
Steps:
- To make the pecan crusted trout:
- Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
- To make the watercress salad and apple cider vinaigrette:
- In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
- Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
- To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.
PECAN CRUSTED TROUT (SOUTH BEACH DIET PHASE1)
From new book. Haven't tried. Pecans add even more protein, good monounsaturated fats, and tremendous taste to this easy baked trout dish. Serve tjhe fish with grilled asparagus tossed with a little garlic and extra virgin olive oil and roasted until golden and tender.
Provided by Lizzie Rodriquez
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 400. Line a baking sheet with parchment.
- In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped.
- Place each trout, opened and flesh side up on the baking sheet.
- Season flesh side of trout with salt and brush with egg white. Sprinkle nut mixture over egg white and press to adhere. Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.
Tips:
- Ensure trout fillets are of high quality: Opt for fresh or frozen fillets that have a vibrant pink or orange hue, firm texture, and no off-odors.
- Properly clean and pat dry the trout fillets: Rinse them under cold water and use a paper towel to remove excess moisture. Cleaning eliminates any impurities or debris, while drying creates a better crust.
- Use a food processor to create the pecan crust: This method ensures a consistent texture and even distribution of ingredients. Pulse the pecans, bread crumbs, herbs, and spices until coarsely ground.
- Season the trout fillets: Before coating them in the pecan crust, sprinkle them with salt, pepper, and any additional desired spices. This enhances the trout's natural flavor.
- Press the pecan crust firmly onto the trout fillets: Ensure the crust adheres well to the fillets by pressing it gently but firmly. This helps create a crispy crust that won't fall off during cooking.
- Cook the trout fillets over medium heat: This prevents the pecan crust from burning while allowing the fish to cook thoroughly. Adjust the heat as needed to maintain a gentle sizzle.
- Flip the trout fillets halfway through cooking: This ensures even cooking and a golden-brown crust on both sides. Use a spatula to gently flip the fillets to avoid breaking them.
- Monitor the internal temperature of the trout fillets: Insert a meat thermometer into the thickest part of the fillets to ensure they reach an internal temperature of 145°F (63°C). This indicates that the fish is cooked through and safe to consume.
Conclusion:
Pecan-crusted trout is a delightful culinary experience that combines crispy textures with succulent fish. By following these tips and the detailed recipe instructions, you can create a restaurant-quality dish at home. The pecan crust adds a nutty flavor and a satisfying crunch, while the trout remains tender and moist. Serve this dish with a side of roasted vegetables, steamed rice, or a tangy citrus sauce to enhance the overall flavors. Enjoy this delicious and nutritious meal as a healthy and satisfying option for lunch or dinner.
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