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Spicy Pecan-Crusted Trout

2

Points®

Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy

We've coated this freshwater catch with a mixture of oats and pecans for a wonderfully crunchy crust. Ready in 25 quick minutes, these filets and spinach pair well with a simple rice pilaf, where rice is cooked with a quick saute of celery, onion and thyme. Parboiled rice make quick work of that side for a full and filling meal. Trout is a family-friendly choice here with a clean and mild flavour with a tender texture. Kids will like the nutty coating and simple flavours, so this is a great way to introduce fish into your weekly meals. The speedy cook time means this can be a featured meal any night of the week, even the busy ones. The Cajun seasoning adds a lot of flavour and cuts the time to prepare your own spice blend. If you have another flavouring you prefer, you can use it in its place.

Ingredients

Cooking spray

5 spray(s)

Uncooked old fashioned oats

½ cup(s)

Chopped pecans (unsalted, raw or dry roasted, no sugar added)

¼ cup(s)

Cajun seasoning

2 tbsp(s)

Fat-free skim milk

¼ cup(s)

Egg whites

1 serving(s), large, beaten

Uncooked rainbow trout

1 pound(s), or other trout (four 4 oz fillets)

Fresh spinach

10 oz, steamed

Instructions

1

Preheat oven to 400ºF. Coat a baking pan with cooking spray.

2

Combine oats, pecans and seasoning in a zip-close plastic bag and seal; shake well.

3

Mix milk and egg white in a shallow bowl. Dip fillets into egg white mixture. Place trout in bag and shake until well coated with oat mixture.

4

Place trout in pan; bake for 10 minutes. Serve each fillet with 1/4 of spinach.

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