Pecan Crusted Trout with Mango Salsa

Fancy Fish! This is not only a beautiful dish, it is amazingly tasty!
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  • Salsa:
  • 1 mango, pitted and diced
  • 1 jalapeno, diced with seeds removed
  • 2 tbs lime juice
  • 1/3 large red onion, diced
  • 2 plum tomatoes, chopped
  • 2 cloves garlic, minced
  • ½ cup chopped cilantro
  • salt and pepper to taste
  • Fish:
  • 4 Trout fillets
  • 2 tbs olive oil + more as needed
  • 1 cup Buttermilk
  • 1 cup pecans, chopped finely
  • 1 cup panko bread crumbs
  • 2 tbs chopped parsley
  • 2 tbs chopped basil
  • ½ tsp salt + pinch
  • ¼ tsp pepper + pinch
  • cooking spray


Mix all salsa ingredients together and toss. Set aside.
Heat oven to 425. In a large bowl, mix pecans, bread crumbs, parsley, basil, salt, and pepper. Pour buttermilk into another bowl. Sprinkle both sides of each fish with a small pinch of salt and pepper. Dredge fillets in buttermilk then set them in pecan mixture, pressing the mixture into the fillets. Heat oil in a pan over high heat. Lay fish, skin side up, in pan and saute for about 3-4 minutes, or until browned. Instead of turning, place them skin side down on cooking sprayed baking sheet and bake for 3-4 minutes, or until fish is flaky.
Serve either with salsa on the side, on a bed of salsa, or whatever... it will taste fabulous either way! If you want to be extra fancy, garnish each with a sprig of cilantro!