Pecan-Crusted Trout

Pecan-Crusted Trout
Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 18 minutes
  • Cook: 10 minutes


2ounces finely chopped pecans
1ounce panko breadcrumbs
1teaspoon chopped fresh parsley
1teaspoon chopped fresh dill
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper
2tablespoons cold unsalted butter, cut into small pieces
4-- (4- to 6-ounce) U.S. farmed rainbow trout fillets, boneless, skin-on


  1. Preheat oven to 400F.
  2. Place pecans, panko, parsley, dill, salt and pepper into a small mixing bowl and stir to combine.
  3. Mix butter into pecan mixture, using your fingers or the tines of a fork, until well incorporated.
  4. Place the fillets on a parchment-lined rimmed baking sheet.
  5. Sprinkle pecan mixture evenly onto the fillets, and press down to cover.
  6. Bake 10 to 12 minutes, until fish is opaque, firm and flaky. The pecan crust should be lightly browned.

Recipe courtesy of Alton Brown.

Nutritional Info *per serving

  • Calories 334
  • Fat 22g
  • Cholesterol 82mg
  • Sodium 360mg
  • Carbohydrate 7g
  • Fiber 2g
  • Protein 26g