How to Make Cooking Steelhead Trout

Pecan-Crusted Trout

Baking a whole steelhead trout fillet is so simple but looks impressive.

Recipe Summary Pecan-Crusted Trout

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Ingredients | Cooking Steelhead Trout

cooking spray

½ cup crushed pecans

1 teaspoon crushed dried rosemary

1 teaspoon salt

black pepper to taste

all-purpose flour, or as needed

4 (4 ounce) fillets trout

1 egg, beaten

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.

Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.

Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

The nutrition data for this recipe includes the full amount of the coating ingredients. The actual amount of the coating consumed will vary.

Info | Cooking Steelhead Trout

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Pecan-Crusted Trout

Seafood, Fish,