Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa

1. 1

   Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat.

2. 2

   Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture.

3. 3

   Dredge the fillets in crushed pecans.

4. 4

   Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.

5. 5

   Serve with Salsa and Latin Rice.

6. 6

   A viewer, who may not be a professional cook, provided this recipe.

7. 7

   The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

8. 8

   1 (15-ounce) can black beans, rinsed and drained

9. 9

   1 (12-ounce) can sweet yellow corn, drained

10. 10

    1 (14.5-ounce) can chopped tomatoes with onions, drained

11. 11

    2 green onions, chopped

12. 12

    1/2 medium red onion, chopped

13. 13

    1/2 cup fresh cilantro, chopped

14. 14

    1 cup balsamic vinegar

15. 15

    1 teaspoon salt and freshly ground black pepper

16. 16

    Mix all of the ingredients in a non-metallic bowl.

17. 17

    Cover the bowl with plastic wrap and refrigerate.

18. 18

    Serve the salsa as an accompaniment to the pecan trout.

19. 19

    1 (14-ounce) bag yellow rice

20. 20

    1/2 (13.25-ounce) can petite green peas

21. 21

    1 small jar pimientos

22. 22

    1 tablespoon olive oil

23. 23

    Cook the rice according to the instructions on the package, adding some olive oil to the water.

24. 24

    Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently.

25. 25

    Serve with the black bean and corn salsa and the rainbow trout.

* Per serving · 4 servings · Values may vary.