Recipe by Devin
"Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce."
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crushed dried rosemary
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets
This was very tasty! I think it relies too much on salt for the flavouring, but the rosemary is a nice balance. If I do anything different next time I'll use panko instead of flour, and instead of using egg, will just use a little bit of melted butter!
This was very tasty, not to mention quick, easy, and healthy! I also substituted gluten free flour and it worked beautifully. Definitely a keeper.
Very easy and tasty!
We fish for wild trout every year and just brought home 74 of them for our freezer. Needless to say, I've tried many recipes for trout, but this one is the very best I've tried. I did swap the flour for Panko, the egg for 1/4c melted butter, and I will use half the salt next time. Delicious! I will make this recipe many times! Thank you, Devin!
I made this for my fiancé and it was a huge hit. I actually did skin on fillets and I took the first persons advise by swapping out the flour or Panko and swapping the egg for a mixture of butter and a little but of honey for some added sweetness. I coated the trout with Panko then brushed on my butter mixture. I just patted on the pecan blend I loaded it up. We paired this with some couscous and it was a home run. WHEN I make this again I will also add some asparagus or maybe some brusselsprouts to make this a complete the meal.
Amazing recipe it was so good. My fillets were large so I made extra pecan crust
and I only had fresh rosemary which I prefer. I washed the trout and dried well,
laid the fillets on a buttered foiled baking sheet skin side down, dusted the fillets with flour, brushed on the egg and then coated with pecan mixture. I baked them for 20 mins at 400 degrees. I will be making this again and trying it with pickerel.
this was a great recipe, we had trout with skin, so put the skin side down, they were large pieces, I used 2 eggs, mixed panko & flour, also the idea to increase the pecans is good, and used my blender to finely chop the pecans, everyone really liked it, served with Caesar salad and steamed broccoli
This was really good. It was just a tiny bit on the salty side so next time I'll cut back on the salt a bit. Also, There was not enough crust so I'll make more of that next time as well. I toasted my pecans before I used them which added to the depth of flavor. Overall, a great base recipe. Thanks Devin.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 138
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