From: The Cypress Inn

Trout with Roasted Pecan Crust

4 Large Rainbow Trout filets
1 Cup fresh bread crumbs
1 cup finely chopped roasted pecans
Salt & pepper to taste
1 Egg beaten with 2-3 teaspoons water
Flour for dredging
1 Tablespoon each: butter, vegetable oil

Season filets with salt, pepper and lemon juice. Let stand at room temperature for 10-15 minutes. Combine bread crumbs and pecans. Dredge filets in flour, shaking off excess. Dip in egg wash. Place filets, skin side up, on crumb mixture, pressing into flesh. In large skillet, heat the butter and oil over medium-high heat. Place filets, skin side up, in skillet and cook until golden brown, 3-4 minutes, turn and cook 5-6 minutes on other side. Serves 4.