Instructions: PREPARATION:
Dredge trout in flour and lightly season with Chef salt. Dip seasoned trout into egg wash and coat with diced pecans. Lightly heat skillet over low flame. (Do not overheat or pecans will scorch) Saute trout meat side down until pecans are golden brown, flip and finish trout on skin side. Remove trout from heat. Using same skillet add melba sauce and fresh berries. Heat to low boil and top fish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.