Pecan Crusted Rainbow Trout Recipe
Pecan-crusted trout with molasses butter - Wild rice and grilled vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Trout
For the Molasses Butter
For the Wild Rice and Grilled Vegetables
Method
Preparing the Trout
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Trout
In a shallow dish, mix the chopped pecans, breadcrumbs, salt, and pepper. Dip each trout fillet in the beaten egg, then coat with the pecan mixture.
- 3
Bake the Trout
Place the coated trout on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 15-20 minutes or until the trout is cooked through and the coating is golden brown.
Making the Molasses Butter
- 4
Mix the Ingredients
In a small bowl, combine the softened butter, molasses, and cinnamon. Mix until smooth and well combined.
Preparing the Wild Rice and Grilled Vegetables
- 5
Cook the Wild Rice
In a saucepan, bring the water or vegetable broth to a boil. Add the wild rice, reduce the heat, cover, and simmer for about 45 minutes or until tender.
- 6
