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Pecan Dijon Sea Trout

February 22, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


4 to 6 trout fillets

2 Tbs. milk

3 Tbs. Dijon mustard

1 c. ground pecans

1/2 tsp. salt

How to:

1. Combine milk and mustard in a shallow pan

2. Combine pecans and salt in another pan

3. Dip each fillet in mustard mixture and then dredge in pecans

4. Place coated fillets in a greased baking dish and bake at 475 degrees for 10 to 12 minutes, depending on thickness

5. When fish flakes easily with a fork it is done

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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