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Glen-Ella's Trout Pecan

Yield : 4 servings
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  • 4 6-7 oz. Fresh Rainbow Trout Filets
  • 2 cups Glen-Ella's coating mix
  • 1/2 cup butter
  • 12 each fresh limes, halved
  • 1/2 cup chopped pecans
  • 1 teaspoon minced fresh herbs
  • Glen-Ella's Coating Mix
  • 2 cups biscuit mix
  • 3/4 cup seasoned bread crumbs or croutons

1.Toast pecans about 5 minutes in a 350 degree oven and set aside.

2.Reduce oven heat to 325 degrees.

3.Dredge filets in coating mix.

4.In a large non-stick skillet heat enough butter to just cover bottom of skillet.

5.Being careful not to burn the butter, once the pan is very hot, add trout filets, skin side up. If your skillet is not large enough to hold all of the trout without crowding, do this in two steps.

6.Reduce heat to medium and cook trout on flesh side for about 5 minutes until nicely browned.

7.Transfer the fish, browned side up to an oven proof baking dish and continue cooking the rest of the fish if needed.

8.If butter in skillet starts to look burned, wipe out skillet and add more butter.

9.Squeeze lime juice over each filet, sprinkle with fresh herb mixture and toasted pecans.

10.Place in oven and bake for about 5 minutes or until filets flake easily with a fork.

11.Serve with an extra wedge of lime.

13.Coating Mix: in a food processor, combine biscuit mix with bread crumbs or croutons, process until combined.