| FOR THE APPLE-RICE BLEND | |
| 1 cup water | |
| ⅓ cup wild rice blend | |
| 2 teaspoons extra-virgin olive oil | |
| 2 tablespoons thinly sliced celery | |
| ¼ small sweet onion, chopped | |
| ½ apple, chopped | |
| ¼ cup chopped dates | |
| 2 tablespoons chopped pecans | |
| 1 teaspoon orange zest | |
| FOR THE TROUT | |
| 2 (5-ounce) skin-on trout fillets | |
| ¼ teaspoon freshly ground black pepper | |
| ¼ cup all-purpose flour | |
| 1 egg, beaten | |
| ¼ cup finely chopped pecans | |
| 1 tablespoon extra-virgin olive oil |
| 1. | TO MAKE THE APPLE-RICE BLEND |
| 2. | In a small saucepan over high heat, bring the water to a boil. Add the rice, reduce the heat to low, and simmer, covered, for 45 to 50 minutes,or until all the water is absorbed. Set aside. (You can make the rice up to 2 days ahead of time and store it in the refrigerator until you are ready to use it.) |
| 3. | In a medium skillet, heat the olive oil over medium-low heat. Add the celery, onion, and apple and sauté for 5 minutes, or until the apple is just softened. Add the dates, pecans, and orange zest and cook, stirring, for 1 minute. Add the apple mixture to the warm rice and stir to combine. |
| 4. | TO MAKE THE TROUT |
| 5. | Season the trout with the pepper. |
| 6. | Place the flour in a small tray or plate. Coat each fillet on both sides with the flour. |
| 7. | Place the egg in a small, shallow bowl and coat each fillet with it. |
| 8. | Cover the top of the skinless side of each fillet with 2 tablespoons of pecans, and gently press the pecans into the trout. |
| 9. | In a large skillet, heat the olive oil over medium heat. Add the trout fillets, skin-side down, and cook for about 3 minutes. Carefully flip each fillet over and cook for 1 to 2 minutes more on the pecan-crusted side. Remove carefully and serve skin-side down. |
| 10. | Serve with the apple-rice blend on the side. |
| 11. | COOKING TIP: Make sure to really press the pecans into the trout before cooking so they stick to the fish and don't fall off when you flip the fillets. |
Fall is finally here! Now’s the perfect time to get all of those fall vibes on your plate. This crusted-trout recipe uses delicious, frozen or fresh trout for plenty of flavor. Celebrate seafood with amazing dishes from Laura Ali from her cookbook Mind Diet for Two.
(Copyright @2022 by Rockridge Press, Oakland California)
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