2 rainbow trout, butterflied

1/3 cup pecan pieces

3 tablespoons flour

1 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons butter, divided

2 tablespoons olive oil

1 lemon

3 tablespoons dry white wine

Directions

Trim and discard heads and tails from trout. Cut trout in half lengthwise down the center
to make 4 fillets. Cut lemon in half lengthwise and trim ends, then cut crosswise into 1/8
-inch thick slices.

Combine pecans, flour, salt and pepper in a shallow pan or plate. Dredge fillets in flour
mixture and press pecan pieces into skinless sides of fish. Shake gently to remove excess.
Heat 1 tablespoon each butter and oil in a 12-inch non-stick skillet over medium-high heat
. Place 2 fillets in skillet, skinless side down; pan fry 2 minutes per side. Remove to a
plate and tent loosely with foil to keep warm. Add another 1 tablespoon each butter and oi
l to skillet; pan fry remaining 2 fillets and remove from skillet.
Melt remaining 1 tablespoon butter in same skillet; add wine and lemon slices. Scrape and
stir in any loose bits from bottom of skillet. Reduce heat to medium and boil 1 minute, st
irring constantly. Season to taste with salt and pepper. Pour sauce with lemon slices over
fillets. Serve immediately

Nutritional Information

No Nutritional Information Available

Source

H-E-B