2 tablespoons all-purpose flour
¼ cup non-fat buttermilk
1/3 cup pecan halves, ground
1/3 cup panko
4 (6-ounce) trout fillets, divided
½ tsp salt
¼ tsp black pepper
1 tablespoon butter, divided
1 tablespoon olive oil, divided
1 tablespoon chopped fresh parsley
4 lemon wedges
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.
Melt 1-1/2 tsps butter in a large non-stick skillet over medium-high heat. Add 1-1/2 tsps 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.