Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　4 trout fillets with skin

　　1/4 teaspoon cayenne

　　1/2 cup all-purpose flour

　　1 1/4 sticks unsalted butter, divided

　　3/4 cup pecans, chopped

　　2 tablespoons fresh lemon juice

　　1/3 cup chopped parsley

　　

Step 1

Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

　　

Step 2

Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.

　　

Step 3

Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.