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Herbed Rainbow Trout Pecan Recipe
|Rainbow trout fillets||48 Ounce (8 Fillets, 6 Ounce Each)|
|Bisquick mix||2 Cup (32 tbs), seasoned with salt and pepper|
|Salt||To Taste (For Seasoning The Bisquick Mix)|
|Pepper||To Taste (For Seasoning The Bisquick Mix)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Chopped toasted pecans||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 1⁄4 Tablespoon, mix with other herbs|
|Chopped fresh basil||1 1⁄4 Tablespoon, mix with other herbs|
|Chopped fresh oregano||1 1⁄4 Tablespoon, mix with other herbs|
Serving size: Complete recipe
Calories 4163 Calories from Fat 2121
% Daily Value*
Total Fat 239 g368.3%
Saturated Fat 67.1 g335.6%
Trans Fat 8 g
Cholesterol 241.9 mg
Sodium 7117.2 mg296.6%
Total Carbohydrates 226 g75.2%
Dietary Fiber 12.1 g48.3%
Sugars 18.5 g
Protein 315 g629.3%
Vitamin A 114.1% Vitamin C 77%
Calcium 32.2% Iron 65.9%
*Based on a 2000 Calorie diet
Dredge the fillets in the biscuit mix.
In a skillet heat 2 tablespoons of butter and saute 2 fillets skin-side-up over moderate heat until browned.
Turn and brown the other side.
Saute the remaining fillets 2 at a time, adding more butter as needed, until all of the fillets are browned.
Place the fish skin-side down in a baking dish.
Squeeze lime juice over the fish and sprinkle it with pecans and herbs.
Bake for 6 to 8 minutes or until the fish flakes easily with a fork.