Honeypecantrout Recipes

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PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Provided by Devin

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  • Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g

PECAN CRUSTED TROUT



Pecan Crusted Trout image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 26

1 cup lightly toasted pecans, chopped
1 1/2 cups bread crumbs
4 tablespoons chopped parsley leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon chopped rosemary leaves
4 trout fillets
4 ounces unsalted butter, room temperature
Horseradish Cream, recipe follows
1 head watercress lettuce, bottoms removed
1/2 apple, cored and sliced into 1/2 moons
1/4 pound fresh horseradish root, peeled, coarsely grated
4 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon minced shallots
1/2 teaspoon ground fennel seed
1 tablespoon salt
1/4 tablespoon fresh ground black pepper
4 tablespoons apple cider
4 tablespoons olive oil
2 teaspoons toasted walnut oil
1 cup reduced heavy cream, 3 cups reduced to 1 cup
3 tablespoons jarred horseradish, strained
2 tablespoons sour cream
3 lemons, zested
1 tablespoon lemon juice

Steps:

  • To make the pecan crusted trout:
  • Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
  • Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
  • To make the watercress salad and apple cider vinaigrette:
  • In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
  • Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
  • To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.

HONEY STEELHEAD TROUT



Honey Steelhead Trout image

Yummy honey baked salmon. Sooo good!

Provided by IWishUWell

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 5

1 pound steelhead trout fillets
⅓ cup honey
2 tablespoons mesquite seasoning
1 teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. Press honey and seasonings into trout using a fork.
  • Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.4 g, Cholesterol 61.1 mg, Fat 5.3 g, Fiber 0.4 g, Protein 20.6 g, SaturatedFat 1.5 g, Sodium 1656.7 mg, Sugar 23.2 g

HONEY PECAN TROUT



Honey Pecan Trout image

Make and share this Honey Pecan Trout recipe from Food.com.

Provided by annconnolly

Categories     Trout

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

8 (7 -8 ounce) trout fillets
3 cups pecans
salt and pepper
1 cup flour
1 teaspoon paprika
1/2 cup water
2 eggs
peanut oil (for frying)
1/2 cup honey
1/4 cup butter
1/2 cup chopped fresh parsley

Steps:

  • Remove the fatty skin and bones from the fillets.
  • Place the pecans in a food processor and pulse until the consistency of coarse meal.
  • Season with salt and pepper and spread in a shallow dish.
  • Mix the flour and paprika in a shallow dish.
  • Whisk the water and eggs in a shallow bowl until blended.
  • Coat the fillets with the flour mixture and shake off the excess.
  • Dip in the egg mixture and shake off the excess.
  • Coat with the ground pecans and press lightly to adhere.
  • Pour enough peanut oil into a large skillet to measure ¼". Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown.
  • Drain on paper towels.
  • Combine the honey and butter in a microwave-safe bowl.
  • Microwave for 1 minute and stir.
  • Drizzle the glaze over the fillets and sprinkle with the parsley.

Nutrition Facts : Calories 1537.2, Fat 99.5, SaturatedFat 17.7, Cholesterol 366.3, Sodium 330.3, Carbohydrate 71.1, Fiber 9.2, Sugar 38.5, Protein 96.8

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