Chili Pecan Encrusted Trout

Ingredients:

• 4 trout filets
  
• 1 cup all-purpose flour
  
• 3 tablespoons chili powder
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 2 cups crushed
  
• 3 eggs beaten
  
• 2 cups Trinity Valley Pecan Pieces, crushed
  
• 4 cloves garlic, minced
  
• 4 tablespoons olive oil

In very large bowl mix flour, chili powder, salt and pepper. In a separate bowl, beat eggs. Dust flour mixture onto fish. Dip fish into egg mixture, then dredge fish in crushed Trinity Valley Pecan Pieces.

Coat heavy skillet with olive oil. Add garlic and heat. Place fish in pan and sauté 4-5 minutes on each side until cooked through.