Pecan-Crusted Trout

  • 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.

Pecan-Crusted Trout
Mark Boughton/styling: Teresa Blackburn


2 ounces finely chopped pecans
1 ounce panko breadcrumbs
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cold unsalted butter, cut into small pieces
4 -- (4- to 6-ounce) U.S. farmed rainbow trout fillets, boneless, skin-on


  1. Preheat oven to 400F.
  2. Place pecans, panko, parsley, dill, salt and pepper into a small mixing bowl and stir to combine.
  3. Mix butter into pecan mixture, using your fingers or the tines of a fork, until well incorporated.
  4. Place the fillets on a parchment-lined rimmed baking sheet.
  5. Sprinkle pecan mixture evenly onto the fillets, and press down to cover.
  6. Bake 10 to 12 minutes, until fish is opaque, firm and flaky. The pecan crust should be lightly browned.

Recipe courtesy of Alton Brown.



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