Pecan Crusted Trout Recipe
Cheddar Grits, Blackened Seasoning, Sautéed Brussels Sprouts, Dijon, Parsley
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Ingredients
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For the Pecan Crusted Trout
For the Cheddar Grits
For the Sautéed Brussels Sprouts
For Garnish
Method
For the Pecan Crusted Trout
- 1
Prepare the Trout
Preheat the oven to 400°F (200°C). Rinse the trout fillets under cold water and pat them dry with paper towels.
- 2
Apply Dijon Mustard
Spread a thin layer of Dijon mustard over each trout fillet, ensuring they are well coated.
- 3
Coat with Pecans
In a shallow dish, combine the finely chopped pecans and blackened seasoning. Press the mustard-coated side of each trout fillet into the pecan mixture, ensuring they are well crusted.
- 4
Bake the Trout
Place the crusted trout fillets on a greased baking sheet and drizzle with olive oil. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
For the Cheddar Grits
- 5
- 6
For the Sautéed Brussels Sprouts
- 7
Sauté the Brussels Sprouts
In a large skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts, salt, and black pepper.
- 8
Cook Until Tender
Sauté for about 8-10 minutes, or until the Brussels sprouts are golden brown and tender, stirring occasionally.
To Serve
- 9
Plate the Dish
On each plate, serve a portion of cheddar grits topped with a pecan crusted trout fillet. Add a side of sautéed Brussels sprouts.
- 10
Garnish
Sprinkle chopped fresh parsley over the trout and grits for added flavor and garnish.