Pecan Crusted Trout

1. 1

   Combine the pecans, bread crumbs and Salt and Pepper in a small shallow dish the size of a trout filet. Press the fish side of each filet in the mixture to coat evenly, place on its skin side on a flat surface and chill for 1/2 hour. Sautee the trout filets in a heated- til -hot blend of butter and EVOO., beginning with the nut side down. When browned after 2-3 minutes, turn fish over and finish 1-2 minutes, just til fish is opaque in the center. Plate fish and drizzle lightly with heated honey. (Heated maple syrup can be substituted if you have no honey.)

2. 2

   * Nice accompanied by winter squash and sauteed greens or green beans, but not cheesy dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.