Friday, July 8, 2011

Pecan-Crusted Trout

South Beach Recipe

Pecans add protein, good monounsaturated fat, and taste to this easy bake trout dish. (I think it could be used on a variety of fish types). Serve with grilled asparagus with a little garlic and extra-virgin olive oil.

1/2 cup pecans
1 teaspoon dried rosemary
1 garlic clove
1/8 teaspoon cayenne
4 whole trout (about 12 ounces each), cleaned and boned
1/4 teaspoon salt
1 large egg white, lightly beaten
2 teaspoons extra-virgin olive oil

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped. Transfer mixture to shallow dish.
Place each trout, opened and flesh side up, on baking sheet.
Season flesh side of trout with salt and brush with egg white.
Sprinkle nut mixture over egg white and press to adhere.
Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.

Make 4 servings

Per serving: 382 calories, 24 g fat, 3 g saturated fat, 3 g carbohydrates, 2 g fiber, 248 mg sodium

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