{"id":1070,"date":"2011-07-15T22:02:15","date_gmt":"2011-07-16T03:02:15","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1070"},"modified":"2011-07-15T22:02:15","modified_gmt":"2011-07-16T03:02:15","slug":"pecan-crusted-rainbow-trout","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1070","title":{"rendered":"Pecan Crusted Rainbow Trout"},"content":{"rendered":"

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 .<\/p>\n

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For the fish :<\/p>\n

1.5 lbs of trout fish<\/p>\n

1 eggs<\/p>\n

1\/4 cup of all purpose flour<\/p>\n

1 tbsp. of lemon pepper<\/p>\n

1 tsp. of garlic powder<\/p>\n

1\/2 tsp. salt<\/p>\n

1 egg<\/p>\n

1 cup of pecan , chopped<\/p>\n

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 .<\/p>\n

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 .<\/p>\n

For the Quinoa Salad with toasted almond<\/p>\n

1 1\/2 cup of quinoa salad<\/p>\n

In\u00a0 skillet , toast quinoa for 5 minutes on a medium heat , stirring . Then remove the quinoa to a small pot , and add :<\/p>\n

2 1\/2 cups of water<\/p>\n

1\/2 tsp. salt<\/p>\n

Cook , bring to boil , and then simmer and cover for 17 minutes . Until all the water is absorbed .<\/p>\n

In a small bowl , mix :<\/p>\n

1 tbsp. soy sauce<\/p>\n

1 tbsp. rice vinegar<\/p>\n

1 tsp. sesame oil<\/p>\n

3 chopped green onions<\/p>\n

1\/2 cup of toasted almond<\/p>\n

Once the quinoa is done , mix with the sauce together , serve with almond on top .<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u00a0 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 .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,8,7,11],"tags":[],"class_list":["post-1070","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-food-side-dishes","category-main-dishes-recipes","category-side-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1070"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":1073,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1070\/revisions\/1073"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}