Pecan crusted trout with roasted artichoke sauce recipe
Pecan-crusted trout with tangy roasted artichoke sauce—nutty richness and creamy flavor perfection. Perfect for impressing guests! [45 chars]
Keywords
- Pecan crusted trout with roasted artichoke sauce recipe
- Recipes
Ingredients
- 2 rainbow trout, split open
- 1/2 cup panko breadcrumbs
- 1/4 cup pecans, finely ground or chopped
- 1/2 teaspoon garlic salt
- 1 teaspoon Italian seasoning, divided
- 1/4 cup butter, divided
- 2 tablespoons grapeseed oil
- 3 ounces portobello mushrooms, sliced
- 3/4 cup Pinot Grigio wine
- 6 ounces marinated quartered artichoke hearts, drained
- 2 ounces fire roasted bell pepper, chopped
- 1/8 teaspoon freshly ground black pepper
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