Pecan Trout - serves 2

Preparation - 15 minutes

1 trout fillet (7 ounces)
1 tbsp whole wheat or all-purpose flour
1 tsp each vegetable oil and margarine
1/2 ounce chopped pecans
1/4 cup dry white table wine
1 tbsp lemon juice
1 tsp chopped fresh parsley
1/2 tsp Worcestershire sauce

On sheet of wax paper dredge trout in flour, coating both sides.
In nonstick skillet heat oil and margarine until margarine is melted; add trout and cook over mediumheat until trout flakes easily when tested with a fork, 2-3 minutes on each side.
Using a spatula, transfer trout to serving platter; keep warm.
To same skillet add pecans and cook over low heat, stirring, until toasted, 1-2 minutes.
Stir in remaining ingredients and cook until thoroughly heated, 1-2 minutes. Pour over trout.
Enjoy!