Herbed Rainbow Trout Pecan
|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)|
|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|
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.