It was fish for dinner for the second night in a row- this time it was pecan-crusted trout and a fabulous side salad with the freshest ingredients possible. The trout is a staple recipe in my household. Forget the fancy orange-rosemary-butter sauce; a mixture of mayonnaise, Dijon, and a little lemon juice works better for a weeknight meal. Once I process the pecan/flour mixture (which I double for many future uses), I toss the recipe aside (ok, maybe you should wait to toss the recipe aside until you prepare this dish once). Just set up a standard breading station and you're good to go: 3 shallow bowls, one with some flour, another with a few eggs, the last one with a little of the processed pecans. You only need to coat the flesh side with the pecans. I like to generously spray the pecan side with olive oil before I place it in the pan with a little more oil because it ensures that every little bit of pecan is coated and therefore won't burn.
I tossed the salad greens with a balsamic vinaigrette that I received as a gift. It is made by Herbs for Healthful Living, a little shop in the stix in Saegertown, PA. I hear it's a gem of a place, but I've never been.
This was so tasty!!! My husband loved the pecans. Thanks for sharing.
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