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pecan crusted trout

Pecan Crusted Trout with Lemon Thyme Glaze

Patricia Valbrun
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!
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Main Course
Servings 6 people


  • 2.47 Steelhead Trout Fillet
  • 1 tbsp avocado oil
  • 1 cup pecans chopped
  • 1/3 cup japanese panko crumbs
  • 1/3 cup plain bread crumbs
  • 2 tbsp brown sugar
  • 1 tsp cumin
  • 1/2 tsp allspice
  • 1 tsp paprika
  • 1/2 tbsp salt
  • 5 tbsp unsalted butter melted
  • 4 thyme stems

Lemon Thyme Glaze

  • 1/4 cup agave
  • 1/2 cup bourbon
  • 1-2 tbsp brown sugar
  • 2 tbsp mustard
  • 1 tsp garlic powder
  • 4 thyme stems
  • lemon peel


  • 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


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