Pecan-Crusted Trout

11 ingredients
2 steps

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/4 cup nonfat buttermilk
  • 1/3 cup pecan halves, ground
  • 1/3 cup panko
  • 4 (6-ounce) trout fillets, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter, divided
  • 1 tablespoon olive oil, divided
  • 1 tablespoon chopped fresh parsley
  • 4 lemon wedges

Directions

  1. 1
    Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.
  2. 2
    Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.

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