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Herbed Rainbow Trout Pecan

Western.Chefs's picture
Ingredients
  Rainbow trout fillets 48 Ounce (8 Fillets, 6 Ounce Each)
  Bisquick mix 2 Cup (32 tbs), seasoned with salt and pepper
  Salt To Taste (For Seasoning The Bisquick Mix)
  Pepper To Taste (For Seasoning The Bisquick Mix)
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Limes 2
  Chopped toasted pecans 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 1⁄4 Tablespoon, mix with other herbs
  Chopped fresh basil 1 1⁄4 Tablespoon, mix with other herbs
  Chopped fresh oregano 1 1⁄4 Tablespoon, mix with other herbs
Directions

Preheat the oven to 325°.
Dredge the fillets in the biscuit mix.
In a skillet heat 2 tablespoons of butter and saute 2 fillets skin-side-up over moderate heat until browned.
Turn and brown the other side.
Saute the remaining fillets 2 at a time, adding more butter as needed, until all of the fillets are browned.
Place the fish skin-side down in a baking dish.
Squeeze lime juice over the fish and sprinkle it with pecans and herbs.
Bake for 6 to 8 minutes or until the fish flakes easily with a fork.

Recipe Summary

Method: 
Baked
Ingredient: 
Pecan

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