Ingredients:

• 2 tablespoons all-purpose flour

• ¼ cup nonfat buttermilk

• 1/3 cup pecan halves, ground

• 1/3 cup panko

• 4 (6-ounce) trout fillets, divided

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon butter, divided

• 1 tablespoon olive oil, divided

• 1 tablespoon chopped fresh parsley

• 4 lemon wedges

Preparation:

1. Place flour in a shallow dish. Place buttermilk in a dish. Combine pecans and panko in a dish. Sprinkle fish with salt and pepper. Dredge flesh side of 2 fillets in flour; dip in buttermilk. Dredge in panko mixture.

2. Melt 1 ½ teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 ½ teaspoons oil. Add dredged fillets, crust-side down; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining flour, buttermilk, panko mixture, fillets, butter, and oil. Top with parsley. Serve with lemon.