Spicy Pecan-Crusted Trout
- Total Time
- 0:25
- Prep
- 0:15
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
We've coated this freshwater catch with a mixture of oats and pecans for a wonderfully crunchy crust.
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cooking spray1 spray(s)
-
uncooked old fashioned oats½ cup(s)
-
chopped pecans¼ cup(s)
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Cajun seasoning2 Tbsp
-
fat free skim milk¼ cup(s)
-
egg white(s)1 large, beaten
-
uncooked rainbow trout1 pound(s), or other trout (four 4 oz fillets)
-
fresh spinach2 bunch(es), steamed
- Preheat oven to 400ºF. Coat a baking pan with cooking spray.
- Combine oats, pecans and seasoning in a resealable plastic bag; seal and shake well.
- 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.
- Place trout in pan and bake for 10 minutes. Serve each fillet with 1/4 of spinach.