Spicy Pecan-Crusted Trout

• 3 scallions
• 2 tablespoons low-sodium teriyaki sauce
• 1 garlic clove
• 4 trout fillets
• 1 cup whole wheat bread crumbs
• 12 cup whole grain cereal
• 14 cup pecans
• 2 tablespoons fresh basil

1. Toast and chop your pecans, coarsely crush the whole grain cereal, chop your scallions and mince your garlic.
2. In a glass baking dish combine the scallions, teriyaki sauce and garlic.
3. Add the fillets, turning to coat both sides.
4. Cover and refrigerate 1 - 2 hours.
5. I a pie plate, combine the read crumbs, cereal and pecans.
6. Remove the trout from the marinade one at a time and place in the plate.
7. Press into the crumb mixture to coat all sides.
8. Repeat with remaining fillets, discarding the marinade.
9. Heat a large nonstick skillet coated with cooking spray over medium heat.
10. Add the trout, and cook for 3 minutes, or until browned (don't over cook or it will be dry) it should flake easily when tested with fork.
11. Sprinkle with the basil and enjoy.
12. I roast some yams/sweet potatoes with garlic, salt and oil and serve along side this dish (of course, I would roast this until done then do the fish) Or you can do the black bean salad I have posted.

scallions, teriyaki sauce, garlic, trout, whole wheat bread crumbs, cereal, pecans, fresh basil

Taken from www.food.com/recipe/spicy-pecan-crusted-trout-311920 (may not work)