Pecan-Crusted Trout Recipe

Have you ever tried trout? It is a fairly mild-flavored fish that is often smoked, but it also lends itself well to being baked. While trout is related to salmon (another fish that's frequently seen in smoked form), it certainly stands on its own as being a tasty, albeit mild-flavored fish. Trout is a favorite of sport fishermen, but it is also quite popular with foodies, particularly when it has been prepared with just the right recipe.

If you're in search of the perfect trout recipe, look no further! Jennine Rye of The Marshside Pantry has devised this pecan-encrusted version that she says is not only delicious, but "takes no time at all to make, it's super easy and the trout fillets only take 10 to 12 minutes in the oven." As she tells us, "I love a quick dinner option, especially when it's got the added bonus of being healthy like this one."

This recipe serves two people, so you'll need a couple of trout fillets. For the crust, you'll be using breadcrumbs, dried rosemary, and of course, pecans. While Rye used pecan halves (shelled ones, naturally), you can use chopped ones or broken pieces if you like. You'll be grinding them up in a food processor, so they'll come out looking the same. There are just two more things you need for this recipe, both kitchen staples: an egg and flour. (Rye used gluten-free flour, but you can use the same amount of all-purpose flour if you have that.)

As to why Rye chose to use pecans for this recipe, she explains "Pecans are sweet and buttery with their nuttiness, which matches the delicate, almost buttery flavor of trout really well. It just builds on the flavor." She does suggest that "Almond is another great nut flavor that pairs well with trout," telling us  "I love making toasted almonds in butter to have as a sauce with fried trout, although it's a little less healthy than this recipe!"

The very first step to making this trout is to set the oven to 400 F so it can preheat. Next, grind the pecans in a food processor, as previously mentioned, until they are the consistency of fine breadcrumbs. Speaking of breadcrumbs, mix those into the pecans along with the rosemary, then season it with salt and pepper. Pour the mixture into a shallow dish.

Beat the egg in another shallow dish. Now measure the flour out into a third shallow dish. Set these dishes in a row in the following order: flour, egg, pecans. Now you're all set to create that yummy pecan crust that will coat the trout fillets.

Dip each trout fillet into the flour, turning so both sides are coated. Shake the fillets over the bowl to knock off the excess flour. Next, take each piece of trout and dip it into the beaten egg, making sure the egg is coating the entire fillet. Finally, dip the floured fillets into the crumb crust. Once again, make sure that the crumbs are entirely coating the trout.

Lay the fillets on a baking sheet and cook them for 10 to 12 minutes. Rye says the fish should be cooked all the way through and have a flaky texture when it's done.

This trout makes a light, healthy main dish that Rye says would be perfectly complemented by fresh greens. As she tells us, her favorite side dish for this is "a simple mix of different greens ... with some fried bacon and a little cream. Fresh vegetables and fresh flavors work really well." Green beans, peas, and zucchini partner well with this dish. If you prefer to keep it simple, you can just do a simple salad made with spring mix. 

Rye also likes to serve this dish with lemon cream sauce. As it just so happens, she's got the perfect recipe for such a sauce! She originally came up with it for her fried basa fish fillet recipe, and it is made by simmering together heavy cream with lemon juice and lemon zest along with butter, chicken stock, and mustard. Sounds delicious! If you want something lighter, though, you could just stick with a squeeze of lemon juice instead.