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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