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Carolina Kitchen: Pecan seared Sunburst Farms trout

Photo credit: WLOS staff

By Corner Kitchen Chef Joe Scully.

Ingredients

Sunburst Trout, 1 seven-ounce filet

Pecan crust:

  • 1 cup pecans
  • 1 cup Panko breadcrumbs
  • To taste: salt and pepper, cloves, brown sugar, allspice, dry mustard

Instructions

Season the filet with salt and pepper. Press into the breading. Pan fry on medium heat.

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