Spicy Pecan-Crusted Trout

1. 1

   Toast and chop your pecans, coarsely crush the whole grain cereal, chop your scallions and mince your garlic.

2. 2

   In a glass baking dish combine the scallions, teriyaki sauce and garlic.

3. 3

   Add the fillets, turning to coat both sides.

4. 4

   Cover and refrigerate 1 - 2 hours.

5. 5

   I a pie plate, combine the read crumbs, cereal and pecans.

6. 6

   Remove the trout from the marinade one at a time and place in the plate.

7. 7

   Press into the crumb mixture to coat all sides.

8. 8

   Repeat with remaining fillets, discarding the marinade.

9. 9

   Heat a large nonstick skillet coated with cooking spray over medium heat.

10. 10

    Add the trout, and cook for 3 minutes, or until browned (don't over cook or it will be dry) it should flake easily when tested with fork.

11. 11

    Sprinkle with the basil and enjoy.

12. 12

    I roast some yams/sweet potatoes with garlic, salt and oil and serve along side this dish (of course, I would roast this until done then do the fish) Or you can do the black bean salad I have posted.

* Per serving · 4 servings · Values may vary.

No additional tips available.