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Pecan Trout

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  Trout fillet 7 Ounce (1 piece)
  Whole wheat flour/All purpose flour 1 Tablespoon
  Vegetable oil 1 Teaspoon
  Margarine 1 Teaspoon
  Chopped pecans 1⁄2 Ounce
  Dry white table wine 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Chopped fresh parsley 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon

1. On sheet of wax paper dredge trout in flour, coating both sides.
2. In 10-inch nonstick skillet heat oil and margarine until margarine is melted: add trout and cook over medium heat until trout flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer trout to serving platter; keep warm.
3. To same skillet add pecans and cook over low heat, stirring frequently, until toasted, 1 to 2 minutes. Stir in remaining ingredients and cook until thoroughly heated, 1 to 2 minutes. Pour over trout.

Recipe Summary

Difficulty Level: 
Main Dish
Quick, Healthy

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Average: 4.1 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 565 Calories from Fat 294

% Daily Value*

Total Fat 34 g51.6%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 557.6 mg23.2%

Total Carbohydrates 17 g5.5%

Dietary Fiber 3.4 g13.7%

Sugars 1.9 g

Protein 46 g91.2%

Vitamin A 12.3% Vitamin C 23.4%

Calcium 3.1% Iron 8.6%

*Based on a 2000 Calorie diet

Pecan Trout Recipe