Sauteed Trout with Pecans

Ingredients

• ¾ cup pecans
• 2 tablespoons fresh lemon juice
• ¼ teaspoon cayenne
• ¹/₃ cup parsley
• 4 trout fillets with skin
• ½ cup all-purpose flour
• 1 ¼ sticks unsalted butter

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

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