Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa
Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat. Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture. Dredge the fillets in crushed pecans. Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.
Serve with Salsa and Latin Rice.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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