Carolina Kitchen: Pecan seared Sunburst Farms trout
By Corner Kitchen Chef Joe Scully.
Sunburst Trout, 1 seven-ounce filet
- 1 cup pecans
- 1 cup Panko breadcrumbs
- To taste: salt and pepper, cloves, brown sugar, allspice, dry mustard
Season the filet with salt and pepper. Press into the breading. Pan fry on medium heat.