Pecan Crusted Trout with Orange-Rosemary Sauce

Name: Pecan Crusted Trout with Orange-Rosemary Sauce
Total time: 30 min
Ingredients: 1 - 1 1/2 lb. whole, boned trout or use trout, tilapia, or flounder fillets (have the fish market do this); 1/2 cup pecans; 1 tsp. flour (use wheat/gluten-free, if needed); 1/2 tsp. salt; 1 egg (white only, lightly beaten); 2 Tbsp. butter or margarine; 3/4 cup orange juice; 1 tsp. fresh or dried rosemary (chopped, if using fresh)

www.thescramble.com

This recipe, a longtime Scramble favorite, is adapted from a recipe from Shelley Schonberger. It is so sophisticated, astoundingly delicious, and Scramblers can

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

Share this recipe:

Cooking tools:

Food processor
Slow cooker
Pastry brush
Meat tenderizer
Nonstick skillet
Skillet
Saucepan
Zip-top bag
Paper towel
Spoon
Whisk
Fork
Measuring spoon
Measuring cup
Stove
Plate

Ingredients

1 - 1 1/2 lb. whole, boned trout or use trout, tilapia, or flounder fillets (have the fish market do this)
1/2 cup pecans
1 tsp. flour (use wheat/gluten-free, if needed)
1/2 tsp. salt
1 egg (white only, lightly beaten)
2 Tbsp. butter or margarine
3/4 cup orange juice
1 tsp. fresh or dried rosemary (chopped, if using fresh)