PECAN-CRUSTED TROUT WITH PARSLEY RICE PILAF
Make and share this Pecan-Crusted Trout With Parsley Rice Pilaf recipe from Food.com.
Provided by gailanng
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°.
- Heat the olive oil in a medium saucepan. Add the onion and saute over medium heat until tender, about 5 minutes. As the onion cooks, finely chop the parsley, then set it aside.
- Add the rice to the onion and stir until all the grains are coated evenly with the oil, about 1-2 minutes. Add the water, salt and black pepper. Stir to combine and bring to a boil. Reduce the heat to medium and simmer, covered, until the rice is tender, about 18-20 minutes.
- Stir in the parsley, cover and let the pilaf stand 5 minutes before serving.
- As the rice cooks, place the pecans in a food processor and pulse until finely ground but not sticky. Combine with the breadcrumbs. Place the trout opened, skin-side down, on a sheet pan lined with aluminum foil. Season the flesh with salt and pepper, sprinkle with the pecan mixture and the butter pieces, then place in the oven. Cook until the edges of the trout skin on the bottom are crisp and the thick part of the flesh is opaque, about 5-8 minutes. Increase the heat to broil and place the pan near the broiler element for a few minutes until the topping is golden brown.
- Remove from the oven, cut each trout into 2 filets and serve each person 1-2 fillets on a bed of pilaf with the lemon wedges.
Nutrition Facts : Calories 551.4, Fat 28.2, SaturatedFat 6.1, Cholesterol 15.3, Sodium 988.6, Carbohydrate 67.9, Fiber 4.5, Sugar 3, Protein 8.6
PECAN CRUSTED TROUT
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.
PECAN-CRUSTED TROUT WITH AN APPLE-STUDDED SALAD & THYME-ROASTED POTATOES
Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about Steelhead trout fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we'd eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren't enough to sell you, on the side, we're also serving up thyme-roasted potato rounds and mixed greens with apple slices. Weeknight luxury is just 35 minutes away!
Provided by HelloFresh
Categories main course
Time 35m
Number Of Ingredients 16
Steps:
- • Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.
- • Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack for 12 minutes (you'll start the trout then).
- • While potatoes roast, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper. • In a small bowl, combine honey, mustard, and mayonnaise.
- Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. Once potatoes have roasted 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.
- • Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.
- • Divide trout, potatoes, and salad between plates. Drizzle trout with remaining honey mustard sauce and serve.
Nutrition Facts : Calories 980 kcal, Fat 70 g, SaturatedFat 19 g, Carbohydrate 64 g, Sugar 20 g, Protein 31 g, Fiber 10 g, Cholesterol 125 mg, Sodium 350 mg
FOODCHANNEL EDITOR
A crunchy coating for an American favorite gives this fresh trout special appeal. Add boiled new potatoes or rice pilaf and a green vegetable for a tasty dinner. Recipe courtesy of I Love Pecans
Provided by By FoodChannel Editor | November 6, 2011 10:02 am
Yield 4
Number Of Ingredients 10
Steps:
- 1 Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. 2 Combine 2 tablespoons of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. 3 Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh. 4 In large skillet heat 1 tablespoon each of oil and butter over medium-high heat. Place 2 fillets, skin-side up in skillet and cook until golden brown, about 3 minutes. Using spatula, turn fillets and cook until opaque in center, about 3 more minutes. 5 Transfer to plate. 6 Repeat with remaining butter, oil and fillets.
PECAN-CRUSTED TROUT RECIPE
Recipe developer Jennine Rye has devised this pecan-encrusted trout recipe that she says is not only delicious, but takes no time at all to make.
Provided by Jennine Rye,Tasting Table Staff
Categories main course, dinner
Time 22m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F.
- Place the pecans in a food processor and grind them to a fine crumb.
- Mix the finely chopped pecans in a shallow dish with the breadcrumbs and rosemary, seasoning with salt and pepper to taste.
- Beat the egg in a small bowl.
- Pour the flour into another bowl.
- Dip each piece of trout into the flour on both sides, then shake off the excess.
- Then dip the trout into the egg.
- Then dip the trout into the pecan mixture, turning to coat all sides.
- Lay the trout on a baking sheet and bake for 10 to 12 minutes, until they are cooked all the way with a flaky texture.
- Serve immediately.
Nutrition Facts : Calories 877 calories, Carbohydrate 22 g carbohydrates, Cholesterol 347 mg cholesterol, Fat 42 g fat, Fiber 3 g fiber, Protein 97 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 1202 mg, Sugar 1 g, TransFat 0 g
PECAN ENCRUSTED TROUT WITH LATIN RICE AND BLACK BEAN-CORN SALSA
Steps:
- Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat. Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture. Dredge the fillets in crushed pecans. Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.
- Serve with Salsa and Latin Rice.
- Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan trout.
- Cook the rice according to the instructions on the package, adding some olive oil to the water. Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently. Serve with the black bean and corn salsa and the rainbow trout.
PARSLEYED RICE PILAF
Kathy also sent the recipe for Parsleyed Rice Pilaf, noting, "While the salmon bakes, I dress up instant rice with bouillon, minced onion and parsley."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsley. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork.
Nutrition Facts :
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN-CRUSTED TROUT
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 MOUNTAIN TROUT WITH BROWN BUTTER SAGE SAUCE
This is a beautifully presented dish. For having such a long name, it's really very easy and takes no time at all. This is from a local Las Vegas newspaper. Serve with a crispy romaine salad with fresh tomatoes,and it's as simple as that!
Provided by FLUFFSTER
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make trout:.
- Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
- Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
- Press pecan mixture on top of buttermilk coating to make thick crust.
- Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
- To make sauce:.
- In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
- Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
- Pour over trout and serve.
- * Japanese-style panko crumbs are found in the Oriental section of supermarkets.
- Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.
Nutrition Facts : Calories 698.4, Fat 45.2, SaturatedFat 8.9, Cholesterol 131.5, Sodium 431.3, Carbohydrate 24.9, Fiber 3.6, Sugar 4.3, Protein 48.5
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