4 Servings 25 min Cook
1/3 Cup Parsley
2 Tbsp Lemon Juice
3/4 Cup, chopped Pecans
1/2 Cup Wheat Flour
1/4 Tsp Cayenne Pepper
1 1/4 Stick Butter
4 Fillet Trout
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total).
Dredge in flour.
Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook fish, skin side down, until skin is golden-brown, about 4 minutes.
Turn fish over and cook until just cooked through, 1 to 2 minutes more.
Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.
Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes.
Stir in lemon juice and parsley and spoon over trout.
