Rainbow Trout with Pecan & Herb Crust
Rainbow Trout with Pecan & Herb Crust
Directions
- Preheat oven to 400. Place the fillets on a greased 9x13-inch pan sheet pan, season with salt and pepper.
- In mixing bowl: Combine chopped pecans, cornmeal, garlic, basil, tarragon, panko. Mix in melted butter.
- Dip fish in evaporated milk, coat fish into Pecan Crust mixture. Place back on sheet pan. Bake for about 6-8 minutes.
Ingredients
- 2 ea Bay Winds Rainbow Trout, 7 to 9 oz fillet
- 2 cups cornmeal
- 1 cup Magellan® pecan pieces, chopped fine
- 1 1/2 tsp Peak Fresh Produce® Garlic
- 1/2 cup panko breadcrumbs
- 2 tbsp Peak Fresh Produce® Tarragon, chopped
- 2 tbsp Peak Fresh Produce® Basil, chopped
- 1 tbsp Nature's Best Dairy® Butter, melted
- 1 cup milk, evaporated
- salt and pepper, to taste
Chef Jeffrey Merry - Executive Chef, Performance Foodservice - Boston
