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Bluebird CSA - Rosemary Pecan Crusted Trout

From the recipe box Bluebird CSA by Bluebird Farmers Market & CSA

Introduction

CSA shares of fresh rosemary, bulk crusting blend spices, and Georgia pecans are used to prepare this dish. Here is a pic of the Jan. 23, 2010 share box.
Serve Rosemary Pecan Crusted Trout with Turnip Fries, Collard Greens and Honey Baked Apples using this week’s CSA shares.
http://www.bluebirdmarket.com

Ingredients

	2	Tbsp. McCormick Rosemary Crusting Blend
	2	eggs, beaten
	2	T.fresh rosemary chopped
	4	trout filets
	1	cup chopped Georgia pecans, roasted for 5 minutes at 350 degrees
	2	Tbsp. extra virgin olive oil

Steps

Combine pecans, crusting blend and chopped rosemary in food processor and chop.
Dip trout filets in egg wash
With skin side up, press trout filets into pecan crusting blend.
Heat olive oil in skillet and place filets skin side down into pan on medium high heat.
Cook 3 minutes on each side or until opaque in center.

This content is from the Bluebird CSA collection.

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