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    • Trout with Pecan Crust

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Trout with Pecan Crust is a delicious and easy-to-prepare dish that is sure to please your family and friends. This dish is made with fresh trout fillets coated in a crunchy pecan crust and lightly seasoned with garlic, paprika, and thyme. The result is a flavorful, nutty-tasting entrée that is sure to be a hit at any dinner table.   
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    Ingredients

    • 4 (6-ounce) trout fillets
    • 1/2 cup finely chopped pecans
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons melted butter
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon paprika
    • 1/4 teaspoon dried thyme
    • 2 tablespoons all-purpose flour
    • 2 tablespoons olive oil

    Method

    • Step-by-Step Method for Trout with Pecan Crust
    • Preheat oven to 200°C (400°F) or set up an oven-safe skillet if finishing on the stove.
    • Finely chop pecans and measure out 1/2 cup; set aside.
    • In a small bowl, combine chopped pecans, flour, garlic powder, paprika, dried thyme, salt, and pepper; mix thoroughly to create seasoned pecan crust.
    • In a separate bowl, mix melted butter with lemon juice.
    • Pat trout fillets dry with a paper towel to promote even crust adhesion.
    • Brush both sides of each trout fillet with the butter-lemon mixture, ensuring even coverage.
    • Dredge one side of each fillet in the pecan mixture, pressing gently so the crust adheres; set crust-side up on a plate.
    • Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
    • Once oil is shimmering, gently place the crusted fillets, crust-side down, in the skillet; avoid overcrowding (cook in batches if necessary).
    • Sear for 2–3 minutes until pecan crust is golden brown and fragrant.
    • Carefully flip fillets and transfer skillet to preheated oven, or move fillets to a parchment-lined baking tray if not using an oven-safe skillet.
    • Bake for 6–8 minutes, until trout is opaque, flakes easily, and crust is crisp.
    • Remove fillets from oven; let rest 1–2 minutes before plating.
    • For plating: arrange trout fillets crust-side up; garnish with a wedge of lemon, sprinkle of fresh herbs if desired, and serve immediately.
    • Suggest serving with lightly dressed greens or a citrus salad to balance richness.