Personalized Chef Aprons and More!
Pat fillets dry and rub flesh sides with cayenne,
1/2 teaspoon salt,
and 1/4 teaspoon black pepper (total). Dredge in flour.
Heat 1/2 stick butter in a 12-inch heavy skillet
over medium heat
until foam subsides, then cook trout, skin side down, until skin is
golden-brown, about 4 minutes. Turn fish over and cook until just
cooked through, 1 to 2 minutes more. Transfer to a plate with a
slotted spatula and keep warm, loosely covered with foil.
Pour off butter from skillet and wipe clean, then
cook pecans with
remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon
pepper over medium heat, stirring occasionally, until golden-brown,
about 2 minutes. Stir in lemon juice and parsley and spoon over