jodie's pecan crusted trout

Name: Jodie's Pecan Crusted Trout
Prep time: 15 min
Cook time: 20 min
Yield: 5
Ingredients: 5 medium lake trout (or salmon); ## PECAN CRUST; 2 cup(s) cornmeal; 1 cup(s) pecans, in pieces (chop fine); 1/4 cup(s) parmesan cheese; 1 1/2 teaspoon(s) garlic; 1 teaspoon(s) poultry seasoning; 1 stick(s) butter, melted; 1/2 cup(s) bread crumbs, dry; 1 teaspoon(s) parsley; ## DIPPING; 1 cup(s) evaporated milk; ## TOPPING; 2 cup(s) monterey jack cheese (shredded)

(3 RATINGS)

99 Pinches 1 Photo

JoSele Swopes

DELTA, CO

Updated on Aug 20, 2010

We Love this recipe, my husband is big on Trout, well I am too. This is crispy.......great with scalloped potato's.

Rate

prep time 15 Min

cook time 20 Min

method ---

yield 5 serving(s)

Ingredients

5 medium lake trout (or salmon)
PECAN CRUST
2 cups cornmeal
1 cup pecans, in pieces (chop fine)
1/4 cup parmesan cheese
1 1/2 teaspoons garlic
1 teaspoon poultry seasoning
1 stick butter, melted
1/2 cup bread crumbs, dry
1 teaspoon parsley
DIPPING
1 cup evaporated milk
TOPPING
2 cups monterey jack cheese (shredded)

How To Make jodie's pecan crusted trout

Step 1

Preheat oven to 400* Wash and scale fish. On greased cookie sheet. You may add Salt and Pepper if you like.

Step 2

In mixing bowl: Chopped Pecans, Cornmeal, Parmesan Cheese, garlic, poultry seasoning, parsley, bread crumbs. Mix in melted butter a little at a time till barely moist. Must not stick together, just coated.
Step 3

Dip fish in Milk, coat fish into Pecan Crust mixture. Place on greased cookie sheet. Sprinkle any left over coating on and in fish. Bake for 15 minutes, Pull out and spread Monterey Jack Cheese on top of fish put back in to oven for another 10 minutes. Pull out and serve
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