Pecan encrusted Trout with black bean-corn salsa

By dhoffmanlatter

Ingredients

• Black Bean and Corn Salsa:
• 4 cloves garlic, minced
• Olive oil, for sauteing
• 3 fillets rainbow trout
• Flour, for dusting
• 1 small bag crushed pecans
• 2 eggs, beaten
• Salt and freshly ground pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (12-ounce) can sweet yellow corn, drained
• 1 (14.5-ounce) can chopped tomatoes with onions, drained
• 2 green onions, chopped
• 1/2 medium red onion, chopped
• 1/2 cup fresh cilantro, chopped
• 1 cup balsamic vinegar
• 1 teaspoon salt and freshly ground black pepper

Details

Servings 3

Preparation

Step 1

1. Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat.

2. Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture. Dredge the fillets in crushed pecans.

3.Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.

4. make the salsa: Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan trout.