Southern Pecan Trout

1 cup finely chopped pecans, divided

½ cup cornmeal

1 teaspoon salt, divided

1 teaspoon pepper, divided

4 Trout fillets

½ cup butter, divided

½ cup heavy whipping cream

2 tablespoons lemon juice

1 to 2 tablespoons minced fresh parsley

In a shallow bowl, combine ½ cup pecans, cornmeal, ½ teaspoon salt and ½ teaspoon pepper.  Coat Trout fillets with pecan mixture. In a large skillet, melt ¼ cup butter over medium heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork.  Remove and keep warm.

In the same skillet, melt remaining butter over medium heat.  Add remaining pecans; cook and stir for 1 minute.  Ad the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute.  Stir in the parsley.  Spoon over trout.

Yield:  4 servings