Pecan Trout Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 1 trout fillet (7 ounces) | ||
| All purpose flour | 1 Tablespoon | |
| 1 teaspoon each vegetable oil and margarine | ||
| Pecans | 1/2 Ounce, chopped | |
| 1/4 cup dry white table wine | ||
| Lemon juice | 1 Tablespoon | |
| Parsley | 1 Teaspoon, chopped | |
| Worcestershire sauce | 1/2 Teaspoon | |
Directions
1. On sheet of wax paper dredge trout in flour, coating both sides.
2. In 10-inch nonstick skillet heat oil and margarine until margarine is melted: add trout and cook over medium heat until trout flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer trout to serving platter; keep warm.
3. To same skillet add pecans and cook over low heat, stirring frequently, until toasted, 1 to 2 minutes. Stir in remaining ingredients and cook until thoroughly heated, 1 to 2 minutes. Pour over trout.
2. In 10-inch nonstick skillet heat oil and margarine until margarine is melted: add trout and cook over medium heat until trout flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer trout to serving platter; keep warm.
3. To same skillet add pecans and cook over low heat, stirring frequently, until toasted, 1 to 2 minutes. Stir in remaining ingredients and cook until thoroughly heated, 1 to 2 minutes. Pour over trout.
Chef
