Pecan Encrusted Trout with Latin Rice and Black Bean Corn Salsa

Ingredients

• 4 cloves garlic, minced
• Olive oil, for sauteing
• 3 fillets rainbow trout
• Flour, for dusting
• 1 small bag crushed pecans
• 2 eggs, beaten
• Salt and freshly ground pepper
• Salt and freshly ground pepper
• Black Bean and Corn Salsa, recipe follows
• Latin Rice, recipe follows
• 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
• 1 (14-ounce) bag yellow rice
• 1/2 (13.25-ounce) can petite green peas
• 1 small jar pimientos
• 1 tablespoon olive oil

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