Ingredients
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¼ cup unbleached all-purpose Flour
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1 teaspoon Lemon-Pepper Seasoning
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½ teaspoon Garlic Powder
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1 large Egg
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1½ tablespoons Milk
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1 cup chopped Pecans
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Four 4- to 5-ounce skin-on Trout
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2 tablespoons Canola Oil
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1 recipe Edamame Succotash
Directions
Steps
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1
Done
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Preheat the oven to 375°F. |
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2
Done
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In a shallow dish, whisk together the flour, seasoning, and garlic powder. In a second dish, whisk together the egg and milk. Put the pecans in a third dish or plate. |
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3
Done
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Coat the side of a fillet without the skin with the flour and then with the egg wash. Press it gently into the pecans to coat thoroughly. Repeat with the remaining trout fillets, so that all 4 are coated on the side without skin. |
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4
Done
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In a large skillet, heat the canola oil over medium-high heat and when hot, sear the trout, skin side up, for 2 minutes. Turn the fish fillets gently with a spatula and sear the skin side for 2 minutes longer. Transfer the fillets to a lightly oiled baking sheet or shallow pan and bake for 8 to 10 minutes or until cooked through. Serve the fish with the Edamame Succotash. |
