Pecan Crusted Trout
Ingredients:
Four (4−ounce) trout fillets with skin on
1/4 Cup Flour
1 Beaten egg
1 Cup Ground pecans
2 Tablespoon Vegetable oil
Lemon wedges for serving
TO PREPARE AND COOK THE TROUT: Preheat the oven 375 F. Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans. In a large skillet over medium heat, heat the oil. When the oil is hot, add the fillets, skin side down and saut for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes. Serve with lemon wedges.
B-man 