Pecan-Crusted Trout
with a Cranberry-Studded Salad & Roasted Potatoes
Pecan-Crusted Trout
Tender trout gets a crunchy pecan coating, served with a tart cranberry-studded salad and golden roasted potatoes for a crisp, satisfying dinner.
Ingredients
For 2 servings
- 2 teaspoon Dijon Mustard
- 1 ounce Dried Cranberries
- 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
Protein35g
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 extra breadcrumbs or crushed seeds if you use them. To avoid dairy or eggs, choose an egg-free mayo and pair the fish with a dairy-free side instead of any creamy dressing.
What to serve with it
Serve with a bright green salad or steamed green beans to balance the rich trout and roasted potatoes. A crisp white wine or sparkling water with lemon also fits the tangy, nutty flavors.
