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Winner Winner Chicken Dinner: Pecan Crusted Trout

I stumbled on a recipe from Sheryl Crow's new cookbook last week.  This was a great way to have some fish with a little extra protien with the nuts on top. It also has a yummy southern-goodness type taste to it.  I love pecan crusted anything (chicken, etc) so this was a hit at our house.

I would say this is 98% her recipe, I made a couple tweaks here and there.  Hope you enjoy! 

1/4 cup flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1 tsp salt - I added this (it needed it!)
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

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. Turn down heat and put a lid on your skillet until cooked through.


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