Pecan-Crusted Trout
with an Apple-Studded Salad and Thyme-Roasted Potatoes
Pecan-Crusted Trout
Crisp trout with a nutty pecan crust is paired with a fresh apple-studded salad and fragrant thyme-roasted potatoes for a bright, satisfying dinner.
Ingredients
For 2 servings
- 1 unit Apple
- 10 ounce Columbia River Steelhead Trout
- 2 teaspoon Dijon Mustard
- 2 teaspoon Honey
- 1 unit Lemon
- 2 tablespoon Mayonnaise
- 2 ounce Mixed Greens
- ¼ cup Panko Breadcrumbs
- 1 ounce Pecans
- ¼ ounce Thyme
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time35m
Calories1000
Protein31g
Carbs58g
Fat74g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a nut-free version, swap the pecan coating for extra breadcrumbs or crushed seeds, keeping the same savory crunch. To avoid dairy or eggs, choose an egg-free, dairy-free spread in place of the creamy topping and a mustard-based dressing.
What to serve with it
This hearty trout works well with a crisp white wine or sparkling water with lemon. If you want extra fullness, add warm crusty bread or a simple vegetable side to echo the fresh, bright flavors.
