Pecan-Crusted Trout
with Apple-Studded Salad & Thyme-Roasted Potatoes
Pecan-Crusted Trout
Crisp, nutty trout pairs with a bright apple-studded salad and thyme-roasted potatoes for a balanced, elegant dinner with sweet, savory crunch.
Ingredients
For 2 servings
- 1 unit Apple
- 2 teaspoon Dijon Mustard
- 2 teaspoon Honey
- 1 unit Lemon
- 2 tablespoon Mayonnaise
- 2 ounce Mixed Greens
- ¼ cup Panko Breadcrumbs
- ½ ounce Pecans
- 12 ounce Potatoes
- 10 ounce Steelhead Trout
- ¼ ounce Thyme
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories940
Protein36g
Carbs63g
Fat62g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a nut-free version, swap the pecans for toasted seeds such as pumpkin or sunflower; for wheat-free, replace the breadcrumb coating with crushed gluten-free crumbs or cornflakes. If you need egg-free or dairy-free, use an egg-free mayo or a vegan mayo in place of the creamy component.
What to serve with it
Serve with a crisp green vegetable or a simple grain salad to echo the fresh, savory notes without competing with the trout. A dry white wine or sparkling water with lemon also works well beside the apple-tossed greens and potatoes.
