Pecan Crusted Trout (gf) Recipe
Cheddar Grits, Blackened Seasoning, Sautéed Brussels Sprouts, Dijon, Parsley
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Ingredients
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Pecan Crusted Trout
Cheddar Grits
Sautéed Brussels Sprouts
Method
Pecan Crusted Trout
- 1
Prepare the Trout
Preheat the oven to 375°F (190°C). Rinse the trout fillets under cold water and pat dry with paper towels.
- 2
Season and Coat
Rub the trout fillets with Dijon mustard, then sprinkle with blackened seasoning, salt, and black pepper. Press the chopped pecans onto the fillets to create a crust.
- 3
Bake the Trout
Place the fillets on a lightly greased baking sheet and drizzle with olive oil. Bake in the preheated oven for about 15-20 minutes or until the fish flakes easily with a fork.
Cheddar Grits
- 4
Boil Water
In a medium saucepan, bring 4 cups of water to a boil over high heat.
- 5
Add Grits
Once the water is boiling, add the grits and salt, stirring constantly. Reduce heat to low and cover. Cook for 20-25 minutes, stirring occasionally until thickened.
- 6
Add Cheese and Butter
Remove from heat and stir in the grated cheddar cheese and butter until melted and creamy.
Sautéed Brussels Sprouts
- 7
Sauté Brussels Sprouts
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved Brussels sprouts and season with salt and black pepper.
- 8
- 9
Finish with Parsley
Remove from heat and stir in chopped parsley before serving.