Pecan Crusted Trout (serves 4)
4 (4 ounce) Allegheny Mountain Trout trout fillets
3 eggs, beaten
1⁄2 cup crushed pecans
2 teaspoons crushed fresh rosemary
1 teaspoon salt
Black pepper to taste
Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Mix pecans, rosemary, salt, and black pepper in a food processor and pulse for 30 seconds. Then pour the contents into a bowl. Place beaten eggs in a shallow dish and dredge each fillet on both sides. Put egg coated fillets into nut mixture and coat each side. Arrange fillets on the prepared baking sheet. Bake in a preheated oven until fish flakes easily with a fork, 10 to 12 minutes. Enjoy with Parsley Potatoes and Honey Glazed Carrots.