Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce
Our relationship with pecan-crusted fish turned out to be surprisingly one-sided.
Why This Recipe Works
For a coating with nutty flavor and crunch, we processed pecans with crisp panko bread crumbs before adding lemon zest and a pinch of cayenne pepper. We found that thin fillets of sweet, lean trout worked best with the rich coating. Because trout has a thin, edible skin that browns and crisps beautifully, we coated just the flesh side of the fish with the pecan-panko mixture. To complement the nutty richness of the fish, we made a quick sauce by whisking lemon zest, fresh lemon juice, and a little garlic into some mayonnaise.
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