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Pecan Crusted Lake Trout with Cranberry Rice and Sauteed Spinach


Pecan Crusted Trout with Cranberry Rice and Sauteed Spinach

Ingredients:

  • 1-2 lbs whitefish filets with or without skin (5-6 oz per serving)
  • 1-2 cups finely chopped pecans
  • 1 tsp dried herbs
  • 1 tsp paprika
  • salt
  • pepper
  • 1 cup AP flour
  • eggs

Chop 1-2 cups of pecans with a chefs knife or in a food processor (be careful not to over-process). Add 1 tsp dried herbs (thyme, rosemary, or parsley would work well), 1 tsp paprika, 2 pinches of salt, and 2 pinches of ground black pepper to the chopped pecans. Set Aside.

Add 2 pinches of salt and 2 pinches of ground black pepper into the flour and set aside.

Beat two eggs thoroughly in a mixing bowl. Organize the three bowls: Flour first, Eggs Second, and Pecans third. Press the fish pieces into the flour to coat the skinless side of the fish. If you are cooking skinless filets, only coat one side of the filet. Do the same in the egg mixture, and then into the pecan breading.

Heat a large saute pan over high heat. Swirl 2 Tbs of canola oil in the hot pan. Add your fish, pecan side down into the hot pan. Turn the heat down to medium-high heat and cook for approximately 5 minutes. Flip the fish filets and turn the heat down to medium for the remainder of the cooking which should be another 5 minutes



Cranberry Rice with Sauteed Spinach

  • 1 Tbs Butter
  • 1/2 white onion chopped
  • 1/2 cup wild rice or long grain brown rice
  • 1 cup chicken stock, vegetable stock, or water
  • 1/4 cup dried cranberries
  • finely minced fresh rosemary
  • three cups of fresh chopped spinach

Over medium high heat, melt 1 Tbs of butter in a saucepan with a tight fitting lid. As soon as the butter is melted, add the chopped onion and saute for two minutes before adding the rice. Stir to combine and saute for an additional 2-3 minutes stirring occasionally. Add stock or water and bring to a boil. When the rice has reached a boil, put a well fitting lid on the saucepan and turn the heat down to low. Cook covered over low heat for 40-45 minutes or until most of the water has been fully absorbed. Add the dried cranberries when the rice is almost dry. Turn off the heat and set aside until the fish filets have finished cooking.

To saute the spinach, in a large saute pan over medium heat, add 1 Tbs of olive oil. Add spinach and season with 1 pinch of salt and pepper. Using tongs, move the spinach around the pan as it sautes. When the spinach volume has reduced by half, turn the heat off and continue to cook until the entire pan of spinach has fully wilted.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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