Rainbow Trout with Vegetables, Onion-lemon-butter Sauce, Pecans

Preheat Oven to 200 Degrees F.
4 Ovenproof serving plates

Pecans:
4 Tablespoons unsalted butter
1/2 cup pecans

Fish:
1/4 cup cornstarch
4 -8 oz rainbow trout fillets with skin
3 teaspoons salt
4 lemons - halved
paprika
2 Tablespoons unsalted butter

Vegetables:
2 Tablespoons unsalted butter
1 tablespoon vegetable oil
1/4 pound baby carrots, halved lengthwise
1/4 pound haricot verts, baby string beans
1/4 pound patty pan squash, quartered (optional)
Or,
1/4 pound young yellow squash, halved lengthwise
1/4 pound baby zucchini - halved lengthwise

Onion-Lemon-Butter Sauce:
2 Tablespoons Butter
1 small Vidalia or sweet type onion, peeled, chopped (optional)
3 garlic cloves, crushed, peeled, minced
4 fresh thyme sprigs
1 fresh tarragon sprig - leaves removed
parsley

Pecans: In a small skillet melt 2 Tablespoons of butter. Add pecans and
pan-toast pecans over low heat -- stirring occasionally -- until lightly
browned, for about 5 minutes. Reserve.

Fish: Season trout generously with salt and sprinkle with lemon juice.
Place cornstarch on a plate and season it with paprika and salt. Dredge
skin sides of trout in cornstarch. Heat a large skillet over medium heat.
Add and melt 2 Tablespoons of butter. Shake excess cornstarch off trout
and add 2 fillets, skin side down to pan. Cook 3-4 minutes or until fish
is opaque around edges. Reduce heat to low. Squeeze half a lemon over
trout and turn fish in skillet to sear. Place lemon in pan, cut side down
with fish. When fish is seared, turn it over again and cook 15 seconds.
Transfer to two oven proof plate and drizzle any drippings on fish. Place
in warm place. Reserve. Repeat process and cook remaining 2 trout fillets
in same manner.

Vegetables: Heat another large skillet over medium-high heat. Add 2
Tablespoons butter and 1 Tablespoon oil. Add carrots and cook 2 minutes.
Add haricot verts (long thin baby green beans), then add squash and lastly
the zucchini. Season with 1 teaspoon salt. Toss. Cook vegetables until
tender but still crisp.

Onion-lemon Sauce In trout skillet, melt 3 Tablespoons butter over
medium-low heat. Add chopped onion and saute until onion is somewhat
translucent. Add garlic and toast and stir for 30 seconds. Add thyme and
juice of 2 lemons. Serve trout on warm plates, skin side up. Divide
vegetables and place on sides. Top with tarragon. Drizzle
Onion-lemon-butter sauce around plates. Garnish with toasted pecans and
thyme sprigs or parsley.

Serves 4.

Adapted

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