Serves: 4
Total Calories: 706
Place pecans, flour, and cayenne pepper in food processor and process until nuts are finely chopped. Place nut mixture in a shallow bowl.
Season trout fillets with salt and pepper. Dip fillets into milk and then into pecan flour. Heat oil in heavy skillet or nonstick pan. Place fillets skin side up in pan, and sauté 2 minutes until fish look nice and brown. Turn fillets and cook 2 minutes longer. Serve immediately.
This Pecan-Crusted Trout recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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