Pecan-crusted trout with edamame succotash Sheryl Crow and Chuck White

By á-32

Ingredients

• For the trout:
• 1/4 cup unbleached all-purpose flour
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon garlic powder
• 1 large egg
• 1 1/2 tablespoons milk
• 1 cup chopped pecans
• Four 4- to 5-ounce skin-on trout fillets
• 2 tablespoons canola oil, preferably expeller-pressed
• For the edamame succotash:
• 2 teaspoons canola oil, preferably expeller-pressed
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 teaspoons chopped garlic
• 1 cup roasted corn
• 1 cup frozen shelled edamame
• 2 tablespoons cooked, chopped nitrate-free Smart Bacon or organic bacon
• 1/4 cup dry white wine
• 1/4 cup seeded and diced fresh Roma tomatoes, or another ripe tomato
• 1 tablespoon soy butter or unsalted butter
• 1 tablespoon chopped flat-leaf parsley
• Kosher salt and freshly grou

Details

Servings 6

Preparation

Step 1

For the trout:
Preheat the oven to 375°F.
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.
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.
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.
For the edamame succotash:
In a large saute pan, heat the canola oil over medium-high heat. When hot, saute the bell pepper, onion, and garlic until softened, 3 to 4 minutes. Stir in the corn, edamame, and bacon and cook for 2 to 3 minutes longer.
Pour the wine into the pan and stir with a wooden spoon, scraping the bottom to loosen any sticking vegetables. Add the tomatoes and cook until warmed through. Add the butter and let it melt. Stir in the parsley, season to taste with salt and pepper.
Serving
Serve the fish with the edamame succotash.
Serving Size
Serves 4
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