This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.
"Anyone can cook a trout. The real art is in hooking the damned thing." -John Grisham, The Rainmaker
I love this combination of flavors: toasted pecan, sage, maple syrup, and a little smokiness from the paprika. There are variations of fish recipes with different nut coatings, but making the granola is a great way to easily add crunch and texture to your dish. It is a perfect technique for your next dinner party, because you can make the topping in advance, giving you more time with your guests.
Servings: 2 | Serving size: 4 ounces fish with topping
Cooking Time: 45 minutes
This recipe can easily be multiplied and makes very good leftovers.
|1 1/2 ounces||raw pecans|
|1 tsp.||rubbed, dried sage|
|1/4 tsp||dried rosemary|
|to taste||fresh ground black pepper|
|1/4 tsp||smoked paprika|
|1/4 cup||panko breadcrumbs or gluten-free panko breadcrumbs|
|1 Tbsp.||maple syrup|
|2 4-ounce||boneless trout filets (skin on)|
|1 Tbsp.||olive oil|
Place a small skillet over medium high heat.
Add the pecans and toast them, toss frequently. Adjust the heat so the pecans brown but do not burn.
Place the toasted pecans, sage, rosemary, salt, pepper, and paprika in a mini-chopper or blender and pulse until the mixture is the consistency of 1/8 inch pebbles. (This should only be one or two pulses.)
Place the pecan mixture in a small bowl and add the breadcrumbs. Fold together until well blended.
Place a large skillet in the oven and preheat the oven to 375F.
When the pan is hot, add 1 teaspoon of oil to the pan.
Add the pecan-breadcrumb mixture to the skillet and toast for about 10 minutes. Toss occasionally and remove from the oven when the mixture is golden brown.
Remove to a bowl and set aside. Return the pan to the oven.
Place the trout skin side down on a small plate or cutting board.
Brush the top (the skinless side) with the maple syrup.
Add the oil to the pan and then the trout, skin side down.
Cook the fish for 5 minutes.
Change the oven temperature 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.
Top with the pecan granola and serve.
Serving size: 4 ounces fish with topping
|Calories 212||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 17g||13%|
|Dietary Fiber 1g||4%|
|Vitamin A 3%||Vitamin C 0%|
|Calcium 6%||Iron 6%|
|Vitamin K 13 mcg||Potassium 220 mg|
|Magnesium 28 mg|