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Rainbow Trout with
pecans
sent in
by Kelly Reynolds |
Ingredients
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5 tbsp butter, softened
1/2 cup chopped, toasted pecans
2 tbsp minced onion
1 tsp lemon juice
Dash of hot pepper sauce
1/2 cup dried bread crumbs
Salt and pepper to taste
4 trout fillets (1 to 1 1/4 pounds
total) |
Cooking Instructions
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Place 4 tbsp of butter, pecans, onion, lemon juice and
pepper sause in a blender till well blended. Set aside
Combine the bread crumbs, salt and
pepper. Dredge fillets in the mixture
Melt remaining tbsp of butter in a
nonstick skillet large enough to fit fillets in a single
layer. Saute for two minutes on each side or till brown.
Place on plate cover each fillet
with two spoons pecan/butter mixture and serve |
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