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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.
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2
Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture.
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3
Dredge the fillets in crushed pecans.
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4
Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.
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5
Serve with Salsa and Latin Rice.
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6
A viewer, who may not be a professional cook, provided this recipe.
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7
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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8
1 (15-ounce) can black beans, rinsed and drained
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9
1 (12-ounce) can sweet yellow corn, drained
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10
1 (14.5-ounce) can chopped tomatoes with onions, drained
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11
2 green onions, chopped
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12
1/2 medium red onion, chopped
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13
1/2 cup fresh cilantro, chopped
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14
1 cup balsamic vinegar
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15
1 teaspoon salt and freshly ground black pepper
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16
Mix all of the ingredients in a non-metallic bowl.
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17
Cover the bowl with plastic wrap and refrigerate.
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18
Serve the salsa as an accompaniment to the pecan trout.
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19
1 (14-ounce) bag yellow rice
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20
1/2 (13.25-ounce) can petite green peas
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21
1 small jar pimientos
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22
1 tablespoon olive oil
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23
Cook the rice according to the instructions on the package, adding some olive oil to the water.
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24
Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently.
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25
Serve with the black bean and corn salsa and the rainbow trout.
