Source: dLife

Tasty broiled trout topped with a tangy mustard sauce and toasted pecans.

Servings

1 cooking spray
24 oz trout fillet, raw
1 pinch salt and pepper (to taste)
0.5 cup Italian style bread crumbs
0.25 cup plain nonfat yogurt
1 tbsp dijon mustard
1 tbsp fresh lemon juice
3 tbsp chopped pecans , toasted
4 oz scallions , sliced (optional)

1 Preheat the broiler.
2 Season fillets with salt and pepper.
3 Coat a rectangular pan with cooking spray.
4 Arrange the fillets in a single layer in the prepared pan.
5 Top evenly with the breadcrumbs.
6 Cook under the broiler about 5 to 7 minutes, or until the fish flakes easily when tested with a fork.
7 Combine the yogurt, mustard, and lemon juice in a small bowl.
8 Transfer fish to a serving dish. Spoon one tablespoon sauce over the hot fish, and sprinkle the pecans evenly over each fillet.
9 Sprinkle with the green onion, if desired.
10 Serve immediately.

The simple sauce and toasted pecans are prepared in a snap. The fish can also be pan-sautéed in a skillet.