Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce
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By Appears in Cook's Country April/May 2016
Our relationship with pecan-crusted fish turned out to be surprisingly one-sided.
WHY THIS RECIPE WORKS
For a coating with nutty flavor and crunch, we processed pecans with crisp panko bread crumbs before adding lemon zest and a pinch of cayenne pepper. We found that thin fillets of sweet, lean trout worked best with the rich coating. Because...
