It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pecan-Crusted Trout
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- #47529
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 (6 to 8 ounce size) trout fillets
salt and freshly ground black pepper
freshly squeezed lemon juice
1/2 cup seasoned bread crumbs, divided
1 cup roasted pecans
2 teaspoons dried rosemary
1/3 cup all-purpose flour
1 egg, beaten
3 teaspoons water
2 tablespoons vegetable oil, divided
2 tablespoons butter, divided
1 lemon, sliced (optional)
1 radish, sliced (optional)
directions
Season the trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes.
Combine 2 tablespoons breadcrumbs with pecans in a blender; finely grind. Combine with the remaining breadcrumbs and rosemary. Transfer to a large plate. Dredge fillets in flour; shake off excess.
Combine egg and water on a small plate; beat well. Dip the floured fillets in egg wash.
Place fillets, skin-side up, on the breadcrumb mixture, pressing into flesh.
In a large skillet, heat 1 tablespoon each oil and butter over medium high heat.
Place 2 fillets, skin side up, in skillet; cook until golden brown, about 3 minutes.
Using a large spatula, turn the fillets and cook until opaque in center, about 3 additional minutes. Transfer to a plate. Repeat with the remaining butter, oil and fillets.
Garnish each serving with lemon and radish slices, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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