Graham Crusted Rainbow Trout
Recipe By Chef Jim Coleman
You can use any fish fillet for this recipe, but it’s always best to look for sustainable options.
Rainbow trout farmed in the U.S. is a “Best Choice” because it’s farmed in an ecologically responsible way.
All the trout in U.S. markets is farm-raised, mostly in Idaho. A small amount of farmed trout is imported into the U.S., but is marketed as steelhead.
Some types of fish farming pose potential problems. Most carnivorous farmed fish eat more protein than they end up providing to the people who eat them. Also, farmed fish can escape, and they can spread disease to wild populations. Farm waste also can pollute the environment. But trout are relatively efficient at converting their feed into protein, especially with recent improvements in their feed. And escape and pollution problems are generally well-controlled in the U.S.
- 1 pound trout fillets — skin removed
- ½ cup graham cracker crumbs (about 8 squares)
- 1 teaspoon grated lemon peel
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup milk
- 2 tablespoons canola or regular olive oil
- 2 tablespoons chopped toasted pecans
- 1. Move oven rack to position slightly above middle of oven. Heat oven to 500°F.
- 2. Cut fish fillets crosswise into 2-inch wide pieces. Mix cracker crumbs, lemon peel, salt and pepper in shallow dish. Place milk in another shallow dish.
- 3. Dip fish into milk, then coat with cracker mixture; place in ungreased rectangular pan, 13 X 9 X 2 inches. Drizzle oil over fish; sprinkle with pecans.
- 4. Bake uncovered about 10 minutes or until fish flakes easily with fork.