Nutrition Facts

Serving Size 217 g

(Approx. 4 Servings)

Amount Per Serving

Calories	430	Calories From Fat	240

% Daily Value*

Total Fat 27 g	42%

Saturated Fat 8 g	0%

Trans Fat 40.0 g

Cholesterol 115 mg	38%

Sodium 630 mg	26%

Total Carbohydrate 8 g	3%

Dietary Fiber 2 g	8%

Sugars 1 g

Protein	34 g

Vitamin A 6%	•	Iron 10%

Vitamin C 15%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pecan Crusted Trout

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 Fresh Rainbow Trout, tails and heads trimmed and discarded

1/3 cup(s) pecan pieces

3 Tbsp all purpose flour

1 Tsp salt

1/2 Tsp black pepper

3 Tbsp unsalted butter, divided

2 Tbsp pure olive oil, divided

3 Tbsp Sauvignon Blanc

1 lemon, ends trimmed and lemon cut into 1/8-inch thick slices

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Instructions

Cut trout in half lengthwise down the center to make 4 fillets.

Combine pecans, flour, salt and pepper in a shallow pan or plate.

Dredge fillets in flour mixture and press pecan pieces into skinless sides of fish. Shake gently to remove excess.

Heat 1 tablespoon of butter and oil in a 12-inch non-stick skillet over medium-high heat.

Place 2 fillets in skillet, skinless side down, and pan fry 2 minutes per side.

Transfer to a plate and tent loosely with foil to keep warm.

Add 1 tablespoon of butter and oil to skillet and pan fry remaining 2 fillets and remove from skillet.

Melt remaining tablespoon butter in same skillet and add wine and lemon slices. Scrape and stir in any loose bits from bottom of skillet.

Reduce heat to medium and boil 1 minute, stirring constantly.

Pour sauce with lemon slices over fillets.

Source:

H-E-B