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Pecan Crusted Trout Recipe

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This recipe for Pecan Crusted Trout, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Canterbury Family 2006-07
Added: Sunday, February 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 medium sized trout fillets
3/4 c. pecans
2 T. parsley
2 oz. olive oil
2 T. unsalted butter
1 c. flour
1 c. corn starch
4 oz. creole mustard
kosher salt
cracked pepper
cayenne pepper
garlic powder
1 lemon

Directions:
Directions:
1. Finely chop pecans in an Ultimate Chopper or Blender.
2. Combine flour, corn starch, pecans, and seasonings in a gallon-sized ziploc bag.
3. Pour equal parts of olive oil and butter in a large, black-iron skillet just enough to coat the bottom. Preheat the skillet on Medium-High heat for about 5 minutes.
4. Rinse the trout fillets and pat dry with papertowels. Then, coat the filets with seasoned creole mustard.
5. Shake fillets in ziploc bag, two at a time, and immediately put all six filets in the skillet.(Be sure to completely clean the skillet if it is not large enough for all of the filets.)
6. Cook for 2-3 minutes on each side until a golden-brown crust has formed. (This will vary depending on the size of the filets. For larger filets, put them in the oven for 5 minutes at 325 degrees to cook through.)
7. Top with lemon juice and fresh parsley. Serve immediately.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is my favorite way to cook fresh trout. It is always a crowd pleaser, healthier than frying, and not as messy.


 

 

 

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