Pecan Crusted Trout
- Active Time 20m
- Total Time 20m
Makes 4 servings
Recipe from the 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. 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 cook 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 Publisher. All rights reserved.
nutrition information per serving
422 calories; 30g total fat; 120mg cholesterol; 56mg sodium; 10g carbohydrates; 2g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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