You are here: Home » Recipes » Pecan-Crusted Trout Pecan-Crusted Trout Recipe by Our Cookbook Collection Yield 4 servings Prep 18 minutes Cook 10 minutes Use fresh farm-raised rainbow trout from the United States for this pecan-crusted fish dinner. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 2 ounces finely chopped pecans1 ounce panko breadcrumbs1 teaspoon chopped fresh parsley1 teaspoon chopped fresh dill1/2 teaspoon coarse salt1/4 teaspoon freshly ground black pepper2 tablespoons cold unsalted butter, cut into small pieces4 -- (4- to 6-ounce) U.S. farmed rainbow trout ﬁllets, boneless, skin-on Instructions Preheat oven to 400F. Place pecans, panko, parsley, dill, salt and pepper into a small mixing bowl and stir to combine. Mix butter into pecan mixture, using your ﬁngers or the tines of a fork, until well incorporated. Place the ﬁllets on a parchment-lined rimmed baking sheet. Sprinkle pecan mixture evenly onto the ﬁllets, and press down to cover. Bake 10 to 12 minutes, until ﬁsh is opaque, ﬁrm and ﬂaky. The pecan crust should be lightly browned. Recipe courtesy of Alton Brown.