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Pecan Trout with Dijon Sauce Recipe

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This recipe for Pecan Trout with Dijon Sauce, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Wednesday, March 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 (4-ounce) trout fillets
Salt and Pepper to taste
1/2 cup Italian bread crumbs
1/4 cup nonfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoons chopped pecans, toasted
1/2 cup chopped green onions (scallions), optional

Directions:
Directions:
Preheat the broiler. Season the fillets with salt and pepper.
In a rectangular non-stick baking dish coated with non-stick cooking spray, arrange the fillets in a single layer. Top evenly with the bead crumbs. Cook under the broiler about 5 to 7 minutes or until the fish flakes easily when tested with a fork. Combine the yogurt mustard, and lemon juice in a small bowl. Transfer to a serving dish. Spoon 1 tablespoon sauce over the hot fish, and sprinkle pecans evenly over each fillet. Sprinkle with green onions, if desired. Serve immediately.

Number Of Servings:
Number Of Servings:
6

 

 

 

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