| 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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