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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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