Pecan Crusted Trout South Beach Diet Phase1 Recipes

Steps:

• To make the pecan crusted trout:
• Preheat the oven to 450 degrees F. Combine all of the dry ingredients, seasonings, and herbs. Brush each trout fillet with the softened butter. Sprinkle the buttered side of each trout fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
• Brush a cookie sheet with the remaining butter. Place the un-breaded side of the trout down on the buttered cookie sheet. Bake for 10 to 12 minutes or until the flesh is firm and flaky.
• To make the watercress salad and apple cider vinaigrette:
• In a large bowl, toss the lettuce, the apple slices, and the grated horseradish root. In a separate bowl, combine the cider vinegar, lemon juice, minced shallot, ground fennel seed, salt and pepper. Then whisk in the apple cider, olive oil, and walnut oil. Dress salad with the vinaigrette.
• Using a large spatula, carefully lift the trout onto a plate. Spoon the horseradish cream over the crusted trout. Serve with a watercress salad with apple cider vinaigrette.
• To make the horseradish cream: Chill the reduced heavy cream until cold and thick. Combine all ingredients and gently mix. Keep cold until it goes on warm fish to keep from breaking.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
• Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Steps:

• Heat the oven to 400. Line a baking sheet with parchment.
• In a food processor, pulse pecans, rosemary, garlic, and cayenne until finely chopped.
• Place each trout, opened and flesh side up on the baking sheet.
• Season flesh side of trout with salt and brush with egg white. Sprinkle nut mixture over egg white and press to adhere. Drizzle evenly with oil and bake until trout is opaque and tender inside, about 20 minutes.

Steps:

• Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
• Combine buttermilk and hat sauce in another shallow bowl.
• Place flour on a plate.
• Dredge in flour. Dip in buttermilk. Dredge in pecans.
• Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
• OR
• Leave skin on 1 side and dredge nonskin side.
• Broil until flakey.
• Serve with lemon wedge.

Steps:

• Preheat oven to 425°F.
• Mix dry ingredients.
• Dip filets into egg whites.
• Roll into dry ingredients.
• Bake for 20-25 minutes or until done.