Trout with Pecans and Lemon
rec.food.cooking/Elizabeth Pruyn/1996
Serves 2

I had just decided to have fish for dinner and was going to look up something new when I read this recipe this morning. I made it tonight and it was a big hit with my family. My four year old ate lots and my husband, who usually likes his fish raw, was planning on who to invite over for a dinner party so we could show it off. I was happy because it was good and easy to make.

3 tablespoons olive oil
1/2 cup milk, for dredging
1/2 cup all-purpose flour, for dredging
2 butterflied trout, 12 ounces each
2 tablespoons minced parsley
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1/2 cup pecan pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat the olive oil to sizzling in a large heavy skillet. Have the milk and flour in shallow bowls. Dip each trout in the milk, let it drip off excess, then dip it in the flour. Saute until golden brown, turning once.

Remove to a warmed serving platter or two plates while you make the sauce.

Sprinkle generously with parsley. Wipe out the pan and melt the butter in it. When the butter just begins to brown, add the lemon juice, pecans, salt and pepper. Pour immediately over the trout and serve.