Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce
Pecan-crusted trout with creamy lemon-garlic sauce combines a nutty exterior with a zesty, smooth finish. A must-try for seafood lovers.
Keywords
- Main Courses
- Fish & Seafood
- Weeknight
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Cooking tools:
- Food processor
- Microplane
- Nonstick skillet
- Cooling rack
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Dish
- Baking sheet
- Paper towel
- Plate
- Whisk
- Spatula
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen shears
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon minced fresh parsley
- 1 1/2 teaspoons grated lemon zest plus 2 teaspoons juice
- 1 small garlic clove, minced
- 1 cup pecans
- 1/4 cup panko bread crumbs
- Salt
- pepper
- 1/8 teaspoon cayenne pepper
- 1 large egg
- 1 teaspoon Dijon mustard
- 3 (8- to 10-ounce) headless, boneless, butterflied whole trout
- 1/4 cup vegetable oil
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