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Pecan Crusted Fish
Courtesy of Georgia Pecan Commission
Serve With:Servings: 4
Rice pilaf with lemon
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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+ 4 large fish fillets (about 6-8 oz. each)
+ salt & pepper to taste
+ fresh lemon juice to taste
+ 1/2 c. seasoned bread crumbs, divided in half
+ 1 c. roasted pecans (5-7 min. at 350°F, until deep brown and glossy)
+ 2 tsp. rosemary
+ 1/3 c. all-purpose flour
+ 1 egg beaten with 2-3 tsp. water
+ 2 Tbsp. vegetable oil, divided in half
+ 2 Tbsp. butter, divided in half
What to do:
1. Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 min.
2. Combine 2 Tbsp. of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh.
3. In large skillet heat 1 Tbsp. each of oil and butter over medium-high heat. Place 2 fillets, skin-side up in skillet and cook until golden brown, about 3 min. Using spatula, turn fillets and cook until opaque in center, about 3 more min.
4. Transfer to plate. Repeat with remaining butter, oil and fillets.
Chardonnay, Fumé Blanc, Pinot Grigio