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Southern Style Pecan Trout with Fruit and Onion Chutney

Southern Style Pecan Trout with Fruit and Onion ChutneyRecipe courtesy of Clear Springs Foods.

Recipe Ingredients:

1 tablespoon butter or olive oil
1 cup chopped onion
1 cup unsweetened apple juice
2/3 cup mixed dried fruit bits or chopped dried apricots
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 (6 to 7-ounce) Clear Springs Pecan Crusted Trout, thawed
2 tablespoons chopped fresh flat-leaf parsley (optional)

Cooking Directions:

  1. Preheat oven to 425°F (220°C).
  2. Melt butter in a small skillet over medium heat. Add onion; cook, stirring occasionally, until onion is tender, about 6 minutes.
  3. Add fruit bits, apple juice, cayenne pepper and cinnamon; simmer 5 to 6 minutes or until liquid is absorbed.
  4. Place trout on a foil-lined or greased shallow baking sheet.
  5. Bake 12 minutes or until trout is cooked through (145°F | 62.7°C) internal temperature).
  6. Serve chutney mixture over trout; top with parsley if desired.

Makes 4 servings.

Recipe and photograph courtesy of Clear Springs Foods.