Seafood Recipes

4 large trout fillets
Salt and pepper, to taste
Fresh lemon juice, to taste
1/2 cup seasoned bread crumbs
1 cup roasted pecans 
( 5-7 minutes at 350 dgs.)
2 tsp. rosemary
1/3 cup all-purpose flour
1 egg beaten with 2-3 tsp. water
2 tbsp. vegetable oil
2 tbsp. butter

Season trout fillets with 
salt, pepper, and lemon juice.  
Let stand at room temperature 
for about 10 minutes.  
Combine bread crumbs, 
pecans, and rosemary 
in blender or 
food processor.  
Grind finely and 
transfer to plate.
Dredge fillets in flour; 
shake off excess.  
Dip in egg wash.  
Place fillets skin-side 
up on crumb mixture, 
pressing into flesh.
In large skillet 
heat 1 tbsp. each of oil and 
butter over medium-high heat. 
Place 2 fillets, 
skin-side up, 
in skillet and 
cook until golden brown, 
about 3 minutes.  
Using spatula, 
turn fillets and cook 
until opaque in center,
about 3 more minutes.  
Transfer to plate.  
Repeat with remaining fillets.