Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce
from Cook's Country
1. Combine 1/2 cup mayonnaise, 1 Tablespoon minced fresh parsley, 1/2 teaspoon lemon zest,
2 teaspoons lemon juice, and 1 minced garlic clove in a small bowl. Chill until ready to use (up to 3 days).
2. Process 1 cup pecans and 1/4 panko bread crumbs in a food processor until pecans are finely chopped and mixture resembles coarse meal, 10 to 12 pulses. Transfer to a shallow dish. Stir in 1/2 teaspoon salt,
1/2 teaspoon pepper, 1/8 teaspoon cayenne pepper, and 1 teaspoon lemon zest. Whisk 1 large egg,
1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a second shallow dish.
3. Adjust oven rack to middle position and heat oven to 200°F. Place a wire rack inside a rimmed baking sheet. Pat 6 boneless trout fillets (from 3 fish) dry with paper towels, and season with salt and pepper. Working with one fillet at a time, dredge flesh side of trout in egg mixture, allowing excess to drip off. Dip egg coated side of trout in pecan mixture, pressing gently to adhere. Transfer trout , pecan side up, to a large tray and repeat with remaining fillets.
4. Heat 2 Tablespoons oil in a 12-inch nonstick skillet over medium heat, until shimmering. Place 3 fillets in skillet, pecan side down, and in alternating directions to fit. Cook until pecan coating is browned and fragrant, 3 to 4 minutes. Using 2 thin spatulas, carefully flip fillets. Continue to cook until skin is browned and trout flakes easily with a fork, 2 to 3 minutes longer. Transfer trout, pecan side up, to wire rack and keep warm in oven.
5. Wipe skillet clean with paper towels. Repeat step 4 with remaining 3 fillets and 2 Tablespoons oil. Serve with lemon-garlic sauce.