Name: Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 3 servings
Cuisine: mexican
Ingredients: 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; Salt and freshly ground pepper; Black Bean and Corn Salsa, recipe follows; Latin Rice, recipe follows; 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; 1 (14-ounce) bag yellow rice; 1/2 (13.25-ounce) can petite green peas; 1 small jar pimientos; 1 tablespoon olive oil

Directions

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.

Black Bean-Corn Salsa:

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:

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa