Pecan Crusted Trout:

Four, (4-ounce) trout fillets with skin on
1/4 cup flour
1 beaten egg
1 cup ground pecans
2 Tablespoons vegetable oil
Lemon wedges for serving

To prepare and cook the trout: Preheat the oven 375 F. Dredge the fish
fillets in flour, then in the beaten egg and coat them well on all sides
with the pecans. In a large skillet over medium heat, heat the oil. When
the oil is hot, add the fillets, skin side down and saute for 2 minutes
per side. Transfer the fillets to a baking sheet and bake for 10 minutes.
Serve with lemon wedges.



MacLeod Mushrooms:
http://groups.yahoo.com/group/Mushroom-Recipes/





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