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Pecan Crusted Trout

Prep Time15 minutes
Cook Time10 minutes
Servings: 4
Calories: 410kcal

Ingredients

  • 1 pound uncooked trout
  • ⅓ cup chopped pecans
  • 2 tablespoon fresh parsley
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1½ tablespoon plain breadcrumbs
  • 1 teaspoon lemon zest (zest of 1 lemon)
  • 2 teaspoon lemon juice
  • 2 teaspoon olive oil

Couscous

  • 1 cup uncooked pearl couscous
  • 2 cups low sodium chicken or vegetable broth
  • 1 pinch salt
  • 1 tablespoon fresh parsley

Instructions

  • Preheat the oven broiler on high heat. Line a baking sheet with aluminum foil and spray it with nonstick spray.
  • Bring the 2 cups of chicken stock to a boil in a small saucepan. Stir in the couscous, turn the heat all the way down to low, and simmer for about 10 minutes until the couscous is tender and all the liquid has been absorbed.
  • Add the pecans and 2 tablespoons fresh parsley to a food processor and pulse until the nuts and parsley are finely ground. Stir in the salt, breadcrumbs and lemon zest.
  • Rinse the fish and pat it dry. Mix together the 2 teaspoons of olive oil with the 2 teaspoons of lemon juice. Brush it on top of the fish. Sprinkle the pecan and breadcrumb mixture on top of the fish.
  • Put the baking sheet with the fish under the broiler, about 7 inches away from the top heating element, for one minute.
  • Move the baking sheet to a bottom rack, and broil for 4 more minutes.
  • If the fish still isn't quite done, you can heat a skillet over medium-high heat and continue to cook the fish on the stovetop. It'll be done when a thermometer registers an internal temperature of 145 °F in the thickest part of the trout.
  • Add a pinch of salt and a tablespoon of chopped parsley to the couscous.
  • Serve the fish next to a pile of couscous. Now you are done!