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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 239.8
  • Total Fat: 11.7 g
  • Cholesterol: 78.2 mg
  • Sodium: 356.2 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 26.7 g

View full nutritional breakdown of Pecan-Crusted Orange Trout calories by ingredient
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Pecan-Crusted Orange Trout

Submitted by: BTVMADS

Introduction

I prefer trout to salmon because it is sustainable and affordable whether it's farmed or fished (farmed salmon is HORRIBLE for the fish AND the environment, so I won't buy it; wild salmon is very expensive).

This is by far my favorite way to cook trout -- nutty, sweet, bright, and savory, this dish is perfect for warm or cool weather and can convert any fish-hater into a seafood fanatic!
I prefer trout to salmon because it is sustainable and affordable whether it's farmed or fished (farmed salmon is HORRIBLE for the fish AND the environment, so I won't buy it; wild salmon is very expensive).

This is by far my favorite way to cook trout -- nutty, sweet, bright, and savory, this dish is perfect for warm or cool weather and can convert any fish-hater into a seafood fanatic!

Number of Servings: 2

Ingredients

    1 8-oz trout fillet, no more than 1-inch thick
    1/2 oz. pecans
    1 tsp. orange zest
    Juice from half of the orange
    2 tsp. packed brown sugar
    Salt and Pepper to taste


Directions

1.) Rinse the trout fillet, then pat dry with a paper towel and sprinkle very liberally with kosher salt and pepper. (Don't skip this to "avoid sodium." You NEED the salt to keep the fish moist while cooking) Lay skin side down on a foil-lined baking sheet.
2.) Crush or finely chop the pecans with a rolling pin or clean coffee mill
3.) Combine the nuts with the brown sugar and zest, then sprinkle the mixture all over the fish, lightly patting it down. Let it sit for 5-10 minutes. Turn on the broiler while you wait, and set the oven rack about 6 inches from the coil/flame.
4.) Drizzle the orange juice all over the fish to just barely moisten the coating.
5.) Broil for 10 minutes, or until the temperature in the thickest part of the fish hits 137 degrees F.

Allow the fish to rest for 5 minutes before serving, which will let the fish finish cooking AND the coating to set.

Enjoy! This is especially good alongside steamed broccoli or asparagus, with roasted sweet potatoes.


Serving Size: 4 ounces (1/2 of the fillet)

Number of Servings: 2

Recipe submitted by SparkPeople user BTVMADS.






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