Pecan-Crusted Trout

By Bettye

Ingredients

• 2 tablespoons all-purpose flour
• 1/4 cup nonfat buttermilk
• 1/3 cup pecan halves, ground
• 1/3 cup panko
• 4 (6-ounce) trout fillets, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter, divided
• 1 tablespoon olive oil, divided
• 1 tablespoon chopped fresh parsley
• 4 lemon wedges

Details

Preparation time 18mins
Cooking time 18mins
Adapted from keyingredient.com

Preparation

Step 1

1. Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
2. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.