This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Anyone can cook a trout. The real art is in hooking the damned thing." –John Grisham, The Rainmaker
This is very much like the pecan-crusted trout I grew up eating in the South. I prefer to use fresh sage, but 1 teaspoon of dried sage may be used instead of the 1 Tablespoon fresh sage. A lot of the calories in this dish come from the pecan topping, which is a great source of monounsaturated fats.
Servings: 2 | Serving size: 4 ounces fish with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes good leftovers. Sandwiches made with the leftover trout are great.
Place the pecans, sage, rosemary, salt, pepper, and paprika in a mini-chopper or blender and pulse until the mixture is the consistency of coarse sand. (The pecans should be about the size of dried quinoa - smaller than dried lentils.)
Place the pecan mixture in a small bowl and add the maple syrup. Fold together until well blended.
Place a large skillet in the oven and preheat the oven to 375F.
Place the trout skin side down on a small plate or cutting board. Pat the pecan mixture evenly onto the flesh side of the trout.
When the oven is hot, add the olive oil to the pan and return to the oven (to heat the oil). After 1 minute, place the trout filets in the pan, skin side down, and return the pan to the oven. Cook the fish for 5 minutes.
Set the oven 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.
Place the pan on the stove over medium-high heat.
Add the white wine to the pan, swirl for 30-45 seconds, and add the butter. Stir until melted, and top the trout filets with the sauce. Serve.
Serving size: 4 ounces fish with sauce
|Calories 445||Calories from Fat 283|
|% Daily Value|
|Total Fat 31g||49%|
|Saturated Fat 4g||17%|
|Monounsaturated Fat 18g|
|Trans Fat 0g|
|Total Carbohydrates 11g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A 5%||Vitamin C 1%|
|Calcium 8%||Iron 13%|
|Vitamin K 11 mcg||Potassium 552 mg|
|Magnesium 57 mg|