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Pecan-crusted trout with edamame succotash

Servings:
Serves 4 Servings
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Ingredients

For the trout:
  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon large egg
  • 5 1/2 tablespoon milk
  • 1 cup chopped pecans
  • 2 tablespoon canola oil, preferably expeller-pressed
For the edamame succotash:
  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon large egg
  • 5 1/2 tablespoon milk
  • 1 cup chopped pecans
  • 2 tablespoon canola oil, preferably expeller-pressed
  • 2 teaspoon canola oil, preferably expeller-pressed
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 2 teaspoon chopped garlic
  • 1 cup roasted corn, see cooking corn on page 60
  • 1 cup frozen shelled edamame
  • 2 tablespoon cooked, chopped nitrate-free smart bacon or organic bacon
  • 1/4 cup dry white wine
  • 1/4 cup seeded and diced fresh roma tomatoes, or another ripe tomato
  • 1 tablespoon soy butter or unsalted butter
  • 1 tablespoon chopped flat-leaf parsley

Preparation

Baking Directions:

For the trout:Preheat the oven to 375°F.

In a shallow dish, whisk together the flour, seasoning, and garlic powder.

In a second dish, whisk together the egg and milk.

Put the pecans in a third dish or plate.

Coat the side of a fillet without the skin with the flour and then with the egg wash.

Press it gently into the pecans to coat thoroughly.

Repeat with the remaining trout fillets, so that all 4 are coated on the side without skin.

In a large skillet, heat the canola oil over medium-high heat and when hot, sear the trout, skin side up, for 2 minutes.

Turn the fish fillets gently with a spatula and sear the skin side for 2 minutes longer.

Transfer the fillets to a lightly oiled baking sheet or shallow pan and bake for 8 to 10 minutes or until cooked through.

For the edamame succotash:In a large saute pan, heat the canola oil over medium-high heat.

When hot, saute the bell pepper, onion, and garlic until softened, 3 to 4 minutes.

Stir in the corn, edamame, and bacon and cook for 2 to 3 minutes longer.

Pour the wine into the pan and stir with a wooden spoon, scraping the bottom to loosen any sticking vegetables.

Add the tomatoes and cook until warmed through.

Add the butter and let it melt.

Stir in the parsley, season to taste with salt and pepper.

Serving Directions:

Serve the fish with the edamame succotash.

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