Monday, September 12, 2011
Panko-Pecan Rainbow Trout
1 C Panko bread crumbs (potato flakes can be substituted for gluten-free option)
½ tsp paprika
1 tsp thyme
1 tsp parsley flakes
1 tsp garlic powder
1 tsp kosher salt
1/3 C pecan chips
- Use on 2 small-med rainbow trout, de-boned, head and tail removed, and skin on, or 3-4 3oz tilapia filets.
- Apply to moistened (not battered) fish on the flesh side (do not apply on the skin). If using tilapia, cover both sides.
- Once breading is applied, moisten breading with a spray bottle filled with water. Then lightly press into fish using waxed or parchment paper.
Heat 2-3 Tbsp canola oil and 1 Tbsp butter in a large skillet on med-high heat. (The butter helps to brown the fish & breading nicely.) Place the trout, skin-side down into pan. Cook for about 7-9 minutes, then flip. (You may need to use 2 spatulas to accomplish this.) Reduce heat to medium and brown the breaded side for another 7 minutes or so. Fish is done when flesh is firm and flakes easily. Serve with vegetables.