1/4 cup pecan halves
1/4 cup panko (Japanese breadcrumbs)
1 Tablespoon olive oil, divided
4 (6-ounce) rainbow trout fillets, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place pecans in mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes of until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish. Yield: 4 servings.
recipe from Cooking Light, October 2009, page 84 (subscribe here)