Pecan Crusted Trout with Lemon Thyme Glaze
Pecan Crusted Trout with Lemon Thyme Glaze is an easy, ender flaky fish with a lemony herb crust that takes just a few minutes of prep and makes the perfect meal. Dinner on the table in 30 minutes tops!
Ingredients
- 2.47 Steelhead Trout Fillet
- 1 tablespoon avocado oil
- 1 cup pecans chopped
- ⅓ cup japanese panko crumbs
- ⅓ cup plain bread crumbs
- 2 tablespoon brown sugar
- 1 teaspoon cumin
- ½ teaspoon allspice
- 1 teaspoon paprika
- ½ tablespoon salt
- 5 tablespoon unsalted butter melted
- 4 thyme stems
Lemon Thyme Glaze
- ¼ cup agave
- ½ cup bourbon
- 1-2 tablespoon brown sugar
- 2 tablespoon mustard
- 1 teaspoon garlic powder
- 4 thyme stems
- lemon peel
Instructions
- Preheat oven to 425F and spray a baking dish with cooking spray.
- Melt the butter in the microwave and chop the pecan finely. In a small bowl, add the panko crumbs, pecans, bread crumbs, brown sugar, cumin, allspice, paprika, salt , fresh thyme and melted butter. Whisk until well blended and set aside .
- Place the trout, skin-side-down, on the prepared dish. Brush the trout with avacado oil. Cover the trout with pecans and press the pecans firmly to ensure it stays perfeclty on top. Cook for 12 minutes at 425F.
- In a small pot, on medium high heat. Add agave, bourbon, brown sugar, garlic powder, mustard, thyme and lemon peel. Allow the glaze to boil and continue stirring. Once the glaze thickens your all done.
- Drizzle a small amount of glaze over the trout and broil for another 1-2 minutes until the pecan starts to get a nice golden toasty color. The trout should registers 120F, inserted in the thickest part.
- Enjoy
Video
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