• 1 cup of finely chopped pecans
• 1/2 cup of dry breadcrumbs
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 4 trout fillets (6 to 8 ounces each)
• 1/4 cup of pecan oil or olive oil, divided
• 1/4 cup of butter

In a shallow bowl, combine the pecans, breadcrumbs, salt and pepper. Brush trout with 2 teaspoons of oil; dredge in pecan mixture, turning to coat until well covered. In a large skillet, heat butter and remaining oil. Saute trout for 4-5 minutes on each side or until fish flakes easily with a fork. Serve hot.

Variation: Try with salmon. Instead of sauteeing, broil the fillets.

Yield: 4 servings

From "In Praise of Pecans" by June Jackson