TO PREPARE AND COOK THE TROUT: Preheat the oven 375? F. Dredge the fish fillets in flour, then in the beaten egg and coat them well on all sides with the pecans. In a large skillet over medium heat, heat the oil. When the oil is hot, add the fillets, skin side down and saute for 2 minutes per side. Transfer the fillets to a baking sheet and bake for 10 minutes. Serve with lemon wedges. Per serving: 888 Calories (kcal); 82g Total Fat; (79% calories from fat); 9g Protein; 38g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 915 (81%)|
|Amt Per Serving||% DV|
|Total Fat 101.7g||136 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 57.7g|
|Polyunsanturated Fat 29.5g|
|Cholesterol 186.1mg||57 %|
|Sodium 65.6mg||2 %|
|Potassium 702.6mg||18 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 39.1g|
|Protein 20.7g||30 %|
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Calories per serving: 1135
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