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Pecan Crusted Trout

Source: Burt Wolf's Travels and Traditions, Asheville
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
Biltmore Estate, Asheville, North Carolina
Four 4-ounce trout fillets with skin on
1/4 cup flour
1 beaten egg
1 cup ground pecans
2 tablespoons vegetable oil
lemon wedges for serving
TO PREPARE AND COOK TROUT: Preheat the oven 375 degrees F. Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans. In a large skillet over medium heat, heat the oil. When the oil is hot, add the fillets, skin side down and sauté for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes. Serve with lemon wedges.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 422
Fat. Total: 30g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 56mg
% Cal. from Fat: 64%
Cholesterol: 120mg
Protein: 28g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Janice, MD Reviewed: 10/27/2006
I prepared this last night for my family. Some do not care for fish but were willing to try it. It is a nice change from classic fried or baked fish. They rated it a 4 cup and with fish and pecans it is loaded with protein.
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