4 rainbow trout fillets


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.