Ingredients Jump to Instructions ↓

  1. 4 cloves garlic , minced Olive oil, for sauteing

  2. 3 fillets rainbow trout Flour, for dusting

  3. 1 small bag crushed pecans

  4. 2 eggs , beaten Salt and freshly ground pepper Black Bean and Corn Salsa, recipe follows Latin Rice, recipe follows

Instructions Jump to Ingredients ↑

  1. 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. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Send feedback