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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Anyone can cook a trout. The real art is in hooking the damned thing." –John Grisham, The Rainmaker

The refrigerator light goes on...

This is very much like the pecan-crusted trout I grew up eating in the South. I prefer to use fresh sage, but 1 teaspoon of dried sage may be used instead of the 1 Tablespoon fresh sage. A lot of the calories in this dish come from the pecan topping, which is a great source of monounsaturated fats.

 

 

Pecan Crusted Trout



Servings = 2 | Serving size =4 ounces fish with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Sandwiches made with the leftover trout are great.

Serve with Brown Rice or Pecan Shallot Rice

AND

Serve with Yellow Squash and Onions or Maple Sage Carrots or Maple Sage Carrots - Low Sodium Version

1 1/2 ounces raw pecans
1 Tbsp fresh sage
1 1/2 tsp fresh rosemary
1/8 tsp salt
fresh ground black pepper (to taste)
1/4 tsp smoked paprika
1 Tbsp maple syrup
2 4 ounce boneless trout filets (skin on)
1 Tbsp olive oil
1/4 cup white wine
1 tsp unsalted butter

Pecan Crusted Trout recipe from Dr. Gourmet
Place the pecans, sage, rosemary, salt, pepper, and paprika in a mini-chopper or blender and pulse until the mixture is the consistency of coarse sand. (The pecans should be about the size of dried quinoa - smaller than dried lentils.)

Place the pecan mixture in a small bowl and add the maple syrup. Fold together until well blended.

Place a large skillet in the oven and preheat the oven to 375F.

Place the trout skin side down on a small plate or cutting board. Pat the pecan mixture evenly onto the flesh side of the trout.

When the oven is hot, add the olive oil to the pan and return to the oven (to heat the oil). After 1 minute, place the trout filets in the pan, skin side down, and return the pan to the oven. Cook the fish for 5 minutes.

Set the oven to broil.

Broil the fish for 3-5 minutes, or until the crust is lightly browned.

Remove the pan from the oven and place the trout filets on separate dinner plates.

Place the pan on the stove over medium-high heat.

Add the white wine to the pan, swirl for 30-45 seconds, and add the butter. Stir until melted, and top the trout filets with the sauce. Serve.

Nutrition Facts

Serving size = 4 ounces fish with sauce

Servings = 2

.

Amount Per Serving

Calories 445 Calories from Fat 283
  % Daily Value
Total Fat 31g 49%
    Saturated Fat 4g 17%
    Monounsaturated Fat 18g  
    Trans Fat 0g  
Cholesterol 71mg 22%
Sodium 206mg 10%
Total Carbohydrates 11g 3%
    Dietary Fiber 2g 8%
    Sugars 7g  
Protein 26g  
Vitamin A 5% Vitamin C 1%
Calcium 8% Iron 13%
Vitamin K 11 mcg Potassium 552 mg
Magnesium 57 mg

 

 

 
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