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Pecan Crusted Trout with Peach Salsa

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Pecan Crusted Trout with Peach Salsa ~This is a great new recipe I tried while on vacation. The trout is tender yet done and the salsa adds just the right amount of zip to tickle your palate.

Pecan Crusted Trout with Peach Salsa ~This is a great new recipe I tried while on vacation. The trout is tender yet done and the salsa adds just the right amount of zip to tickle your palate. Trout can tend to be a bit strong tadting, but when prepared properly it can be one of the tastiest dishes you can try. The peach salsa adds that bit of sweetness to soften the fishy taste. This salsa also goes great with my Parmesan Crusted White Fish.

Pecan Crusted Trout with Peach Salsa ~This is a great new recipe I tried while on vacation. The trout is tender yet done and the salsa adds just the right amount of zip to tickle your palate.

Pecan Crusted Trout with Peach Salsa

Pecan Crusted Trout with Peach Salsa ~This is a great new recipe I tried while on vacation. The trout is tender yet done and the salsa adds just the right amount of zip to tickle your palate.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: peach, trout
Method: Bake
Skill Level: Intermediate
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Adjust Servings: 6
Calories: 467kcal
Author: Marilyn Lesniak

Ingredients

Crust:

  • 2 cups pecan pieces
  • 2 cups Japanese Bread Crumbs Panko
  • 1 tsp salt

Trout:

  • 6 trout fillets
  • 1 cup oil
  • Fresh Cilantro
  • Buttermilk as needed

Peach Salsa:

  • 2 oz Pineapple juice
  • 1 oz Honey
  • ½ cup Pico De Gallo drained
  • ¼ cup Fresh peaches or thawed peaches or drained frozen peaches

Instructions

Crust:

  • Place pecans, crumbs and salt in the food processor and pulse. There should be some pecan chunks still visible.

Trout:

  • Place trout in buttermilk and then in Pecan Crust. Coat well. Place the oil in the same sauté pan and get it hot.. Add the trout skin side up and sauté until brown, approx. 3 minutes. Finish in the oven at 350 for 4 minutes per side. Garnish with the cilantro sprig, pecans and peach salsa.

Peach Salsa:

  • Place the pineapple juice and honey in a sauce pan. Reduce by ½ to resemble syrup. Strain the pico. Place fresh or thawed peaches on dicer and cut into ¼" cubes. Add the balance of the ingredients and simmer for 2 minutes. Cool in the refrigerator.

Notes

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Nutrition

Serving: 1g | Calories: 467kcal (23%) | Carbohydrates: 40g (13%) | Protein: 37g (74%) | Fat: 21g (32%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45mg (15%) | Sodium: 0mg | Potassium: 0mg | Fiber: 6g (24%) | Sugar: 15g (17%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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