Roasted Trout with Sage Pecan Granola
Servings
2Serving size
4 ounces fish with toppingThis recipe can easily be multiplied and makes very good leftovers.
Serve with Black Eyed Pea Cakes or Black Eyed Peas
AND
Serve with Kale with Nutmeg and Honey or Maple Sweetened Collard Greens or Southern Green Beans
Ingredients
| 1 1/2 ounces Pecans |
| 1 tsp. Dried or rubbed sage |
| 1/4 tsp. Dried rosemary |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 tsp.. Smoked paprika |
| 1/4 cup Panko (or gluten-free panko breadcrumbs) |
| 1 Tbsp. Maple syrup |
| 8 ounces Fresh trout (2 4-ounce boneless filets, skin on) |
| 1 Tbsp. Olive oil |
Instructions
Add the pecans and toast them, toss frequently. Adjust the heat so the pecans brown but do not burn.
Place the toasted pecans, sage, rosemary, salt, pepper, and paprika in a mini-chopper or blender and pulse until the mixture is the consistency of 1/8 inch pebbles. (This should only be one or two pulses.)
Place the pecan mixture in a small bowl and add the breadcrumbs. Fold together until well blended.
Place a large skillet in the oven and preheat the oven to 375F.
When the pan is hot, add 1 teaspoon of oil to the pan.
Add the pecan-breadcrumb mixture to the skillet and toast for about 10 minutes. Toss occasionally and remove from the oven when the mixture is golden brown.
Remove to a bowl and set aside. Return the pan to the oven.
Place the trout skin side down on a small plate or cutting board.
Brush the top (the skinless side) with the maple syrup.
Add the oil to the pan and then the trout, skin side down.
Cook the fish for 5 minutes.
Change the oven temperature to broil.
Broil the fish for 3-5 minutes, or until the crust is lightly browned.
Remove the pan from the oven and place the trout filets on separate dinner plates.
Top with the pecan granola and serve.
Serve this recipe with one of these starch side dishes.
Black Eyed Pea Cakes
Place a large sauce pan over medium heat. Add the oil and ham. Cook until the ham is browned well. Add the onion and cook for about 5 minutes, stirring frequently. Add the black eyed peas, water, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 30…
Black Eyed Peas
Rinse the peas well and place in a large pot. Cover with cold water and soak for at least an hour (overnight if possible). Drain the black eyes. Place a large sauce pan over medium heat. Add the oil and lean ham. Cook until the ham is browned well. Add…
AND
Serve this recipe with one of these vegetable side dishes.
Kale with Nutmeg and Honey
Heat oil over high heat in a large non-stick skillet. Add the kale and cook, tossing frequently. As it begins to wilt, add the honey, nutmeg, salt and pepper. Cook until the kale is very hot, stirring frequently. When the kale is wilted, but still bright green, it is done.…
Maple Sweetened Collard Greens
Heat the olive oil in a large skillet over medium heat. Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently. While the onions are cooking, wash the collards well and slice into 1/2-inch-thick chiffonade. Add the collard greens to the pan…
Southern Green Beans
Place a large sauce pan over high heat. Add the diced bacon and cook, stirring, frequently for about 5 minutes. Reduce the heat if needed so that the bacon doesn’t burn. Add the onions and cook for about 2 minutes. Add the green beans, sugar, salt, and pepper. Stir and…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love this combination of flavors: toasted pecan, sage, maple syrup, and a little smokiness from the paprika. There are variations of fish recipes with different nut coatings, but making the granola is a great way to easily add crunch and texture to your dish. It is a perfect technique for your next dinner party, because you can make the topping in advance, giving you more time with your guests.