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.
- 2 cups pecan pieces
- 2 cups Japanese Bread Crumbs Panko
- 1 tsp salt
- 6 trout fillets
- 1 cup oil
- Fresh Cilantro
- Buttermilk as needed
- 2 oz Pineapple juice
- 1 oz Honey
- ½ cup Pico De Gallo drained
- ¼ cup Fresh peaches or thawed peaches or drained frozen peaches
Place pecans, crumbs and salt in the food processor and pulse. There should be some pecan chunks still visible.
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.
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.
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