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.
Keyword: peach, trout
Skill Level: Intermediate
Author: Marilyn Lesniak
2cupsJapanese Bread CrumbsPanko
Buttermilk as needed
½cupPico De Gallodrained
¼cupFresh 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.