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Pecan-Crusted Trout

"Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce."


December 15, 2014


(Recipe makes four servings.)

cooking spray

1/2 cup crushed pecans

1 teaspoon crushed dried rosemary

1 teaspoon salt

black pepper to taste

all-purpose flour, or as needed

4 (4 ounce) fillets trout

1 egg, beaten


1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

2. 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.

3. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.


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