Pecan Crusted Trout

We were gifted with some trout fillets from a friend. Truthfully, I've only ever had trout in a restaurant. It was good. I liked it, but I'm a little intimidated by these two large fish fillets laying in freezer. So today I finally got brave enough to do something with one of them and they were delicious!!

2 tablespoons all-purpose flour
1/4 cup nonfat buttermilk
1/3 cup pecan halves, ground
1/3 cup panko 4 (6-ounce) trout fillets, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, divided
1 tablespoon olive oil, divided 1 tablespoon chopped fresh parsley
4 lemon wedges

Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.

 Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.

Credit goes to: Phoebe Wu, Cooking Light
April 2012
From the website My Recipes