Friday, August 3, 2012

Trout with Pecan and Pine Nut Crust


My husband took the kids on a charter fishing trip and they caught their limit of trout one afternoon on Lake Superior.  Unfortunately with mercury levels being what they are, we can only have one serving per month, so we have to make each one count.  This is a recipe that I've made for years--it's one we all enjoy!

Trout with Pecan and Pine Nut Crust
4 servings
From Zinnia

1/4 cup pine nutes
1/4 cup pecans
1 Tblsp +1 tsp sesame seeds
2 trout fillets
4 tsp butter
1 large garlic clove, minced
2 Tblsp olive oil

Finely chop the pine nuts and pecans in a food processor fitted with a small bowl.  Transfer the nuts to a shallow bowl and add the sesame seeds.  Lay the trout, skin side down, on a large baking sheet.

Stir butter and garlic together in a small saucepan over low heat until the butter melts.  Brush garlic butter over the trout.  Next, sprinkle each fillet with the nut mixture, pressing to adhere.  Season with salt and pepper.  Chill for 30 minutes.

Preheat oven to 400 degrees.  Bake trout until opaque in center, about 17 minutes.


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