Pecan Crusted Trout
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
Servings = 2
Amount Per Serving
Calories 445 Calories from Fat 283
% Daily Value
Total Fat 31g 49%
Saturated Fat 4g 17%
Monounsaturated Fat 18g
Trans Fat 0g
Cholesterol 71mg 22%
Sodium 206mg 10%
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