| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Burt, Wolf | 1 | servings | |
INGREDIENTS
| Four; (4-ounce) trout | ||
| ; fillets with skin | ||
| ; on | ||
| 1/4 | c | Flour |
| 1 | Beaten egg | |
| 1 | c | Ground pecans |
| 2 | tb | Vegetable oil |
| Lemon wedges for serving |
INSTRUCTIONS
TO PREPARE AND COOK THE TROUT: Preheat the oven 375° F. Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans. In a large skillet over medium heat, heat the oil. When the oil is hot, add the fillets, skin side down and saut. for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes. Serve with lemon wedges. Converted by MC_Buster. Per serving: 888 Calories (kcal); 82g Total Fat; (79% calories from fat); 9g Protein; 38g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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