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Pecan Trout with Dijon Sauce The fish can also be pan sauteed in a skillet, whichever you prefer. The simple sauce and toasted pecans is prepared in a snap and elegant enough for company.
Ingredients
6 (4-ounce) trout fillets Salt and pepper to taste 1/2 cup Italian bread crumbs 1/4 cup nonfat plain yogurt 1 tablespoon Dijon mustard 1 tablespoon lemon juice 3 tablespoons chopped pecans, toasted 1/2 cup sliced green onions (scallions), optionalugh
Instructions
Season filets with salt and pepper. Arrange fillets in single layer in rectangular baking dish coated with nonstick cooking spray. Top evenly with bread crumbs. Cook under broiler until fish flakes easily when tested with fork. Transfer to serving dish; keep warm. Combine yogurt, mustard, and lemon juice in a small bowl. Spoon 1 tablespoon sauce over hot fish and sprinkle pecans evenly over each fillet. Sprinkle with green onions, if desired. Serve immediately.
