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Jim Coleman Recipes

Pecan & Tarragon Crusted Trout

For this recipe you will need:

  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup Pecan Pieces, toasted
  • 2 Tbls. Tarragon Leaves
  • 1 tsp. salt
  • Freshly ground pepper to taste
  • 4 brook trout (about 1 lb. each), cleaned, heads and tails left on
  • 6 Tbls. peanut or olive oil

To prepare this recipe:

Place the flour, pecans, tarragon, salt and pepper in a food processor and process until fine. Sprinkle the mixture on a plate and coat each trout well. Sprinkle the cavities of the fish lightly with additional salt and pepper.

Divide the oil between 2 large skillets and place over medium-high heat. Saute the trout turning once until golden and crisp, about 10 minutes.



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