Pecan Crusted Rainbow Trout

Today’s dinner menu is another seafood , we chose rainbow trout fish . It was basically pretty easy to make , just a little mess . Instead of using panko bread crumbs to make it crunchy , the recipe calls for pecan , which tastes pretty good . I also had the fish with warm quinoa salad with toasted almond .

For the fish :

1.5 lbs of trout fish

1 eggs

1/4 cup of all purpose flour

1 tbsp. of lemon pepper

1 tsp. of garlic powder

1/2 tsp. salt

1 egg

1 cup of pecan , chopped

1. Mix the flour and lemon pepper , salt together . Beat the egg , and place the pecan in a 3rd plate . Make a station for flour , egg and pecan . Dredge the fish to the flour , shake off the excess , dip into the egg , and cover the part without skin with the chopped pecan .

2. Heat up the oil , sear the fish for 2 minutes on each side . Put on the baking sheet and bake at 375 F , for 8 minutes .

For the Quinoa Salad with toasted almond

1 1/2 cup of quinoa salad

In  skillet , toast quinoa for 5 minutes on a medium heat , stirring . Then remove the quinoa to a small pot , and add :

2 1/2 cups of water

1/2 tsp. salt

Cook , bring to boil , and then simmer and cover for 17 minutes . Until all the water is absorbed .

In a small bowl , mix :

1 tbsp. soy sauce

1 tbsp. rice vinegar

1 tsp. sesame oil

3 chopped green onions

1/2 cup of toasted almond

Once the quinoa is done , mix with the sauce together , serve with almond on top .