TROUT MEUNIERE WITH PECANS

Adapted from: Come On In Cookbook

Ingredients

●Note: I added to this list of ingredients:
1/4 C. Vegetable oil
5 T. Unsalted butter, divided
4 trout or bass fillets
1/4 C. Milk (I used buttermilk)
Salt and pepper to taste
½ C. All-purpose flour, seasoned with salt and pepper
½ C. Pecan halves (I chopped mine)
2 T. Fresh lemon juice
2 T. Finely chopped fresh parsley
3 dashes of Worcestershire sauce
2 dashes of hot sauce
●Melt 1 T. butter with oil in large, heavy skillet.
●In another pan, combine milk, salt, and pepper.
●Coat trout in milk mixture and, without patting dry, dredge in seasoned flour.
●Saute trout in oil and butter until golden on one side, 8 minutes. Turn and cook 8 minutes longer. Baste often during cooking.
●Remove trout to warm platter and sprinkle with salt and pepper.
●Empty and wipe out skillet , then add remaining 4 T. butter. Saute pecans in butter, shaking pan, until butter is golden brown.
●Add lemon juice and Worcestershire sauce and hot sauce if you use and pour pecan sauce over trout.

●Sprinkle with fresh parsley.