- 2 boned, butterflied trouts with head and tail removed (each fish should be around .75 lb)
- 3 tbsp butter
- 2 tbsp chopped pecans
- ½ lemon, juiced
- 1 tbsp chopped fresh parsley
- Pat the filets dry with paper towels.
- Coat a large skillet with a thin sheet of olive oil and melt 1 tablespoon of butter over high heat. Get the oil/butter nice and hot (you can flick some water into the pan and see if it sizzles). Add the trout flesh-side down, and fry until cooked through and lightly browned, about 2-4 minutes. Flip in the pan to skin-side down, and slide off the pan onto a plate. Season generously with salt and set aside. Repeat with the remaining piece of fish.
- When the fish is fried, add the rest of the butter to the pan and melt. Stir in the nuts and cook until they are lightly toasted. Off the heat, ddd the lemon juice (careful this doesn’t spatter), swirl around the pan, and spoon over the fish. Garnish with fresh parsley and serve immediately with lemon wedges on the side.