Ingredients

Pecan Encrusted Trout:

• 4 cloves garlic, minced
• Olive oil, for sauteing
• 3 fillets rainbow trout
• Flour, for dusting
• 1 small bag crushed pecans
• 2 eggs, beaten
• Salt and freshly ground pepper
• Black Bean and Corn Salsa, recipe follows
• Latin Rice, recipe follows

Directions

Black Bean-Corn Salsa:

1 (15-ounce) can black beans, rinsed and drained

1 (12-ounce) can sweet yellow corn, drained

1 (14.5-ounce) can chopped tomatoes with onions, drained

2 green onions, chopped

1/2 medium red onion, chopped

1/2 cup fresh cilantro, chopped

1 cup balsamic vinegar

1 teaspoon salt and freshly ground black pepper

Mix all of the ingredients in a non-metallic bowl. Cover the bowl with plastic wrap and refrigerate. Serve the salsa as an accompaniment to the pecan trout.

Latin Rice:

1 (14-ounce) bag yellow rice

1/2 (13.25-ounce) can petite green peas

1 small jar pimientos

1 tablespoon olive oil

Cook the rice according to the instructions on the package, adding some olive oil to the water. Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently. Serve with the black bean and corn salsa and the rainbow trout.