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Pecan Crusted Trout

Pecan-Crusted Trout

Libby with Lemony Thyme
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2

Ingredients
  

  • 2 trout fillets
  • salt & pepper
  • 2 egg whites or 1/2 cup buttermilk
  • 1/2 cup pecans finely chopped
  • 1 Tbl. butter for pan frying

For optional spinach salad...

  • fresh spinach leaves
  • thinly sliced red onion
  • maple balsamic vinegar reduction

Instructions
 

  • Place chopped pecans in a shallow dish. Add egg whites to a separate dish and season with salt & pepper. Dip trout fillets in egg whites, then dredge flesh sides in chopped pecans. Reserve.
  • In a large skillet, melt butter over medium heat. Pan sauté fillets skin side down for 3-4 minutes, then gently turn over and cook another 2-3 minutes.
  • Serve on a bed of spinach leaves and thinly sliced red onion, drizzled with maple balsamic vinegar.

Notes

To make a balsamic reduction, heat good quality balsamic vinegar in a small saucepan over medium heat. Gently simmer until reduced by half and slightly thickened.