Ingredients

Preparation 10 minutes, cooking time 20 minutes

For the Pecan-Crusted Trout:
1 cup pecan halves, lightly toasted
1 cup dry bread crumbs, preferably Japanese-style panko
4 trout fillets (7 ounces each)
Salt and black pepper to taste
1/2 cup buttermilk
2 tablespoons olive oil

For the Brown Butter Sage Sauce:
2 tablespoons butter
4 sage leaves, chopped
Juice of 1/2 lemon
5 tablespoons chicken broth

To make trout: Combine pecans and bread crumbs in food processor and process to medium-fine consistency. Season fillets with salt and pepper; brush flesh side of fillet with buttermilk. Press pecan mixture on top of buttermilk coating to make thick crust. Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, 4 to 5 minutes.

Directions

To make sauce: In same skillet trout was cooked in, melt butter over medium heat and allow it to foam. Just as butter begins to turn brown, whisk in sage, lemon juice and broth. Pour over trout and serve. Makes 4 main-dish servings.

Nutrition information per serving: 744 cal., 58 g pro., 25 g carbo., 41 g total fat (14 g saturated), 191 mg chol., 3 g fiber, 533 mg sodium.