Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa - garlic

Method

• Combine just enough garlic and olive oil to coat the bottom of a large, heavy frying pan and adjust the temperature to medium heat.
• Dust the trout fillets with flour, and then dip the fillets in the beaten egg mixture.
• Dredge the fillets in crushed pecans.
• Saute the fish in the olive oil until cooked through - approximately 4 minutes each side depending on thickness of fillets.
• Serve with Salsa and Latin Rice.
• A viewer, who may not be a professional cook, provided this recipe.
• The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (12-ounce) can sweet yellow corn, drained
• 1 (14.5-ounce) can chopped tomatoes with onions, drained
• 2 green onions, chopped
• 1/2 medium red onion, chopped
• 1/2 cup fresh cilantro, chopped
• 1 cup balsamic vinegar
• 1 teaspoon salt and freshly ground black pepper
• Mix all of the ingredients in a non-metallic bowl.
• Cover the bowl with plastic wrap and refrigerate.
• Serve the salsa as an accompaniment to the pecan trout.
• 1 (14-ounce) bag yellow rice
• 1/2 (13.25-ounce) can petite green peas
• 1 small jar pimientos
• 1 tablespoon olive oil
• Cook the rice according to the instructions on the package, adding some olive oil to the water.
• Add 1/2 can of the peas and entire jar of pimentos to the rice and stir is together gently.
• Serve with the black bean and corn salsa and the rainbow trout.