Steelhead Trout with Lemon-Pecan Buttered Breadcrumbs
Items You Will Need:
2 (5-ounce) fillets of Steelhead Trout
2 tablespoons butter
1 teaspoon chopped fresh lemon zest
¼ cup pecans, chopped
½ cup fresh breadcrumbs
salt and freshly ground black pepper.
½ teaspoon Dijon mustard
Directions to Make:
- Pre-heat the oven to 400ºF.
- While the oven pre-heats, heat a skillet over low to medium-low heat. Add butter and let it melt. Once melted, add the lemon zest, pecans and breadcrumbs and season with salt and pepper. Cook, stirring or shaking the skillet often, for about 6 minutes or until the breadcrumbs just start to toast a little. Remove the crumbs from the heat and let them cool slightly.
- Place the fish fillets on a non-stick baking sheet and season them with salt and pepper. Brush the fish lightly with the Dijon mustard and then press the breadcrumb mixture onto the fillets.
- Transfer the fish to the oven and bake for 6 to 8 minutes or until the fish is firm to the touch and the breadcrumbs are lightly browned.