Pecan-Crusted Trout Recipe - Allrecipes.com
Pecan-Crusted Trout Recipe
  • READY IN 25 mins

Pecan-Crusted Trout

Recipe by  

"Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  3. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary.
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Reviews More Reviews

Jul 03, 2012

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!

 
Jan 06, 2013

This was very tasty, not to mention quick, easy, and healthy! I also substituted gluten free flour and it worked beautifully. Definitely a keeper.

 
Nov 12, 2012

Very easy and tasty!

 
Jan 09, 2014

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.

 
Feb 27, 2013

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.

 
Jul 23, 2014

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!

 
Mar 09, 2014

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

 
Sep 29, 2014

Very good. Was surprised at how good the rosemary worked with it. We had several small brook trout fresh from the river. I baked them whole and had to bake them a couple of minutes longer because of the thickness. My husband was delighted with the taste. I'll be saving this recipe.

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 665 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Devin
2 Followers 1 Saved Recipes
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