Spicy Pecan-Crusted Trout

Ingredients

• 3 scallions
• 2 tablespoons low-sodium teriyaki sauce
• 1 garlic clove
• 4 trout fillets
• 1 cup whole wheat bread crumbs
• 1/2 cup whole grain cereal
• 1/4 cup pecans
• 2 tablespoons fresh basil

Directions

1. 1

   Toast and chop your pecans, coarsely crush the whole grain cereal, chop your scallions and mince your garlic.

2. 2

   In a glass baking dish combine the scallions, teriyaki sauce and garlic. Add the fillets, turning to coat both sides. Cover and refrigerate 1 - 2 hours.

3. 3

   I a pie plate, combine the read crumbs, cereal and pecans. Remove the trout from the marinade one at a time and place in the plate. Press into the crumb mixture to coat all sides. Repeat with remaining fillets, discarding the marinade.

4. 4

   Heat a large nonstick skillet coated with cooking spray over medium heat. Add the trout, and cook for 3 minutes, or until browned (don't over cook or it will be dry) it should flake easily when tested with fork. Sprinkle with the basil and enjoy.

5. 5

   I roast some yams/sweet potatoes with garlic, salt and oil and serve along side this dish (of course, I would roast this until done then do the fish) Or you can do the black bean salad I have posted.