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Trout Meuniere With Pecans Recipe
|Trout/4 fresh-water perch, 6- to 8-ounces each, scaled, cleaned||32 Ounce, cleaned (4 Pieces, 8 Ounces Each)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Vegetable oil||3 Tablespoon|
|Pecan halves/Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Slivered lemon peel||1 Large|
|Finely chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 3052 Calories from Fat 1905
% Daily Value*
Total Fat 217 g334.1%
Saturated Fat 61.1 g305.4%
Trans Fat 0 g
Cholesterol 698.7 mg
Sodium 931.9 mg38.8%
Total Carbohydrates 71 g23.6%
Dietary Fiber 10.4 g41.7%
Sugars 10.5 g
Protein 206 g412.8%
Vitamin A 101.7% Vitamin C 131.6%
Calcium 65.2% Iron 112.8%
*Based on a 2000 Calorie diet
Rinse butterflied fish; pat dry with paper towels.
Pour milk and flour into separate shallow dishes.
Dip rinsed fish in milk, then dip outside of fish in flour to coat.
Shake off excess flour.
Season with salt and white pepper.
Heat oil and 1 tablespoon butter or margarine in a large skillet.
Add coated fish; pan-fry 2 to 4 minutes on each side or until golden and fish tests done.
Remove cooked fish from pan; drain on paper towels.
Pour fat from skillet; wipe skillet with paper towels.
Melt remaining 1/4 cup butter or margarine in skillet.
Add pecans; saute 3 minutes over medium-high heat or until lightly toasted.
Stir in lemon juice and lemon peel.
Arrange cooked fish on a platter.
Pour pecan-butter sauce over top; garnish with parsley.