This pecan-crusted trout recipe is from The First Real Kitchen Cookbook, by Megan and Jill Carle.
Author Megan Carle states:
I think trout is too often overlooked in the seafood department. Not only can it be prepared in a ton of different ways, but it has more flavor than most white fish. In this recipe, I use fillets, but if you wanted to experiment a bit you could try making a whole fish. My newest favorite is prepared with a whole trout that is marinated with olive oil, garlic, salt, and pepper and then slowly roasted on a stick over the grill/barbecue.
Pecan-Crusted Trout
Cooks&Books&Recipes Editors’ Notes:
Whether you’re a cook in your first kitchen or one who’s been cooking for a while, this recipe will pay off. If you’re new to cooking, you’ll produce a fish dish — and a bonus side salad — that can’t go wrong (trust me), and if you’re on your 10,000th meal, here’s a simple weekday dinner that you don’t even have to think about.
Let’s make this pecan-crusted trout recipe!
Pecan-Crusted Trout with Warm Green Bean & Tomato Salad
Featured Recipe From: The First Real Kitchen Cookbook: Recipes & Tips for New Cooks
Yield: Serves 4
Ingredients:
Trout
- ¾ cup/85 g pecans
- ¾ cup/85 g dry bread crumbs
- ¼ cup/10 g chopped fresh parsley
- 8 trout or flounder fillets (about 1½ lb/680 g)
- 1 lemon, juiced
- Salt and pepper
Salad
- 2 cups/280 g grape tomatoes
- 2 tbsp balsamic vinegar
- 8 oz/225 g fresh green beans
- 1 small shallot
- Salt and pepper
Directions:
To prepare the trout:
Preheat the oven to 400°F/200°C/gas mark 6. Put the pecans in a baking pan/tin and bake for 5 minutes, or until lightly browned. Put the pecans in a blender with the bread crumbs and pulse until finely ground. Put the nut mixture and the parsley in a bowl and stir until combined. Put the trout on a foil-lined baking sheet/tray, drizzle with the lemon juice, and season with salt and pepper. Spoon the pecan mixture over the fish and gently press it down to evenly coat the fish. Bake for 15 minutes, or until the trout is firm and flaky.
To prepare the salad:
Put the grape tomatoes in a small baking dish and toss with 1 tbsp of the vinegar. Bake for 10 minutes, or until the tomatoes begin to soften. Cut the green beans into pieces 1 in/2.5 cm long. Bring a saucepan of salted water to a boil and add the green beans. Cook for 5 minutes, or until bright green and tender-crisp. Drain the beans and keep warm. Peel and finely chop the shallot. Add the shallot and remaining 1 tbsp vinegar to the green beans and stir until combined. Season with salt and pepper and gently stir in the tomatoes, being careful not to smash them. Place two trout fillets on each plate and spoon some of the green bean tomato salad alongside the fish. Serve immediately.
Ingredient Info:
Balsamic vinegar has a rich, slightly sweet flavor that is completely different from any other vinegar. It is pressed from unfermented grapes and then aged in wooden casks. As it ages, it is moved to casks made from different types of wood, each adding their own flavor. The longer it ages, the sweeter, richer, and more expensive it becomes. One-hundred-year-old balsamic from Modena, Italy, can cost an exorbitant amount for a 3-oz/85-g bottle. Assuming that it is priced out of your budget, look for a commercial version that has no added sweeteners or caramel color.
Text © 2011 Megan Carle and Jill Carle, photographs © 2011 Sheri Giblin
Reprinted with permission from The First Real Kitchen Cookbook: Recipes & Tips for New Cooks, by Megan Carle and Jill Carle, photographs by Sheri Giblin (Chronicle Books)
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Thanks you for sharing this great recipe!