MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.

 

"Anyone can cook a trout. The real art is in hooking the damned thing." -John Grisham, The Rainmaker

The refrigerator light goes on...

I love this combination of flavors: toasted pecan, sage, maple syrup, and a little smokiness from the paprika. There are variations of fish recipes with different nut coatings, but making the granola is a great way to easily add crunch and texture to your dish. It is a perfect technique for your next dinner party, because you can make the topping in advance, giving you more time with your guests.

 

 

Roasted Trout with Sage Pecan Granola



Servings: 2 | Serving size: 4 ounces fish with topping

Cooking Time: 45 minutes

This recipe can easily be multiplied and makes very good leftovers.

Serve with Black Eyed Pea Cakes or Black Eyed Peas | Low Sodium Version or Risotto Cakes.

AND

Serve with Maple Sweetened Collard Greens or Kale with Nutmeg and Honey or Southern Green Beans.

1 1/2 ounces raw pecans
1 tsp. rubbed, dried sage
1/4 tsp dried rosemary
1/8 tsp salt
to taste fresh ground black pepper
1/4 tsp smoked paprika
1/4 cup panko breadcrumbs or gluten-free panko breadcrumbs
1 Tbsp. maple syrup
2 4-ounce boneless trout filets (skin on)
1 Tbsp. olive oil

Pecan Crusted Trout recipe from Dr. Gourmet

Place a small skillet over medium high heat.

Add the pecans and toast them, toss frequently. Adjust the heat so the pecans brown but do not burn.

Place the toasted pecans, sage, rosemary, salt, pepper, and paprika in a mini-chopper or blender and pulse until the mixture is the consistency of 1/8 inch pebbles. (This should only be one or two pulses.)

Place the pecan mixture in a small bowl and add the breadcrumbs. Fold together until well blended.

Place a large skillet in the oven and preheat the oven to 375F.

When the pan is hot, add 1 teaspoon of oil to the pan.

Add the pecan-breadcrumb mixture to the skillet and toast for about 10 minutes. Toss occasionally and remove from the oven when the mixture is golden brown.

Remove to a bowl and set aside. Return the pan to the oven.

Place the trout skin side down on a small plate or cutting board.

Brush the top (the skinless side) with the maple syrup.

Add the oil to the pan and then the trout, skin side down.

Cook the fish for 5 minutes.

Change the oven temperature to broil.

Broil the fish for 3-5 minutes, or until the crust is lightly browned.

Remove the pan from the oven and place the trout filets on separate dinner plates.

Top with the pecan granola and serve.

Nutrition Facts

Serving size = 4 ounces fish with topping

Servings = 2

.

Amount Per Serving

Calories 212 Calories from Fat 90
  % Daily Value
Total Fat 10g
    Saturated Fat 2g 7%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 46mg 15%
Sodium 542mg 24%
Total Carbohydrates 17g 13%
    Dietary Fiber 1g 4%
    Sugars 8g
Protein 14g
Vitamin A 3% Vitamin C 0%
Calcium 6% Iron 6%
Vitamin K 13 mcg Potassium 220 mg
Magnesium 28 mg