4 rainbow trout fillets
flour
2 Tbsp. butter
Lightly flour fillets. In a skillet, melt 2 tablespoons butter. Pan-fry fillets over medium heat for 2 minutes on one side and 1 minute on the other. Remove fish from pan and keep warm.
Pecan Butter:
1/3 c. butter
1/3 c. chopped Schermer pecans
2 tsp. chopped green onion
1 tsp. lemon juice
In a small saucepan, melt 1/3 cup butter and add remaining ingredients. Over low heat, stir until well combined. Ladle pecan butter over fillets. Serves 4.
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