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Trout with Roasted Pecans a la Commander's Palace

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Submitted by lisainthecountry

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
LARGE LARGE EGGS
ightly beaten
6 6
EACH EACH TROUT FILLETS *
¼ 59
CUP ML VEGETABLE OIL
1 237
CUP ML MILK
1 237
½ 118
CUP ML BUTTER
¼ 59
CUP ML MARGARINE
1 1
X X CREOLE MUSTARD
or sauce *

Directions

Combine eggs and milk, beating until well blended.

Combine seafood seasoning and flour on waxed paper or in sides.

Dip fillets in egg-milk mixture, then again in seasoned flour.

Melt clarified butter in large skillet over medium-high heat.

Place fillets carefully in skillet; sauté quickly, turning only once, side.

Arrange fillets on warm serving platter or plates.

Top each fillet with heaping teaspoon Pecan Butter, coating chopped roasted pecans.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 403 77% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 251mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 12g
Vitamin A 19% Vitamin C 0%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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