Pecan Crusted Trout

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I made pecan crusted trout tonight. Too salty for us, even though I cut salt in half, but still tasty. The hubs said he would like it again. Also, I used coconut oil instead of butter...

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Used this recipe on tilapia filets, wonderful!! I cut the crumb mixture in half and it was plenty. I have been wanting to eat more fish and find new ways to cook it, this recipe was a great find!

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One of the best fish recipes I've ever tried!!! I may cut the salt in half next time. I made half of the pecan/bread crumb mixture, which was more than enough. I drizzled a little olive oil over my fish fillets before baking them.

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Best fish entree EVER! I am sooo excited about finding this recipe. Last year, around this time, my husband and I went on a road trip to the Tetons. For our final night there, we had enough fire pit hotdogs and PB&J sandwiches and really NEEDED to have a nice dinner. We made reservations for the Snake River Grill in Jackson Hole. Unbelievable food! I have been reminiscing and dreaming about my pecan crusted trout dish I had for OVER A YEAR now! Who know that Giada would love this dish as much as I? Thank you Giada and Jeff Drew for posting this recipe and bringing my favorite vacation and favorite entree back to life!

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The trout is amazing. Best tasting and eaiest fish we ever made. I also like that trout can be relatively inexpensive compared to other fish. I was hesitant to make with the skin on, but the skin came right off after cooking. Yummy!

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Made only the trout, but this was so easy and so good. I loved that it was made in the oven. My boyfriend normally fries his trout and he thought this was even better than frying it!

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I just made the trout and used tartar sauce instead of the sauce in the recipe. I thought this recipe was one of the best fish recipes I have ever tried. Tasted like something you would get at fancy a restaurant! I did take the advice on one of the reviewers and cut cold butter into the breadcrumb mix. I also brushed the fish with olive oil before added breadcrumb mix to make sure it would stick. Came out perfectly crunchy!

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This recipe is just wonderful, the flavors work together beautifully. I skipped the horshradish sauce as well, it really doesn't need it and a wedge of lemon was perfect. I used about half the breading the first time I made it and froze the rest for a very quick meal tonight, it turned out just as good as when the breading was fresh. I used steelhead trout and I think other fishies would work well too. This is my husbands new favorite way to eat fish.

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I used this recipe just for the trout and not with the salad or the sauce. It is delicious, I feel the pecan breading would work really well with salmon too.

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This recipe is very good, but I agree with the other reviewer who said it makes way too much breading. I cut the breading ingredients by half and it was plenty.

I also used a pastry cutter to cut cold butter into the breading and pressed it onto the fish, rather than brushing the fish with soft butter. The breading cooked up much crispier that way.