Ingredients
- 2 small trout
- 1/4 cup chopped pecans
- 2 cups snap peas
- 2 tbsp. all purpose flour*
- 1/4 tsp. salt*
- 1/4 tsp. ground black pepper*
- 1 tsp. olive oil*
- 1/8 tsp. dried thyme leaves*
- 4 tbsp. lemon* (2 per fish)
- 1 tbsp. butter*
- *common panty items
Instructions
- Place flour on a plate and season with salt and pepper.
- Rinse the skin side of the trout and remove head. Trim 1/4" off the belly of each trout if desired.
- Dredge each side of the trout in the flour and set aside.
- Heat olive oil in large skillet over high heat. Gently place each trout, skin side down, into the pan. Allow to sear for 1 1/2 minutes. Using a spatula and a fork, gently turn fish over. Cook for an additional 1 1/2-2 minutes until fish is cooked through.
- Place fish on 2 plates; set aside and keep warm.
- Wipe out the pan using a paper towel. Add butter, pecans and thyme to the pan and cook over medium heat for 2 minutes.
- Add lemon juice, stir and spoon over fish. Add snap peas and 1 tbsp. of water to pan. Cook, stirring occasionally for 3 minutes and serve next to the fish.
