Directions1. Preheat oven to 425 degrees.
2. Season trout fillets with salt and pepper, dredge lightly in flour shaking off excess and set aside.
3. In shallow dish combine breadcrumbs, pecans and red pepper flakes and set aside.
4. In separate shallow dish, whisk together egg and milk. Dip trout in egg wash then into crumb mixture, pressing crumbs firmly into flesh-side of trout.
5. In heavy, oven-proof skillet, heat olive oil over medium heat. Place trout, flesh-side down, in hot skillet. Brown for 2 to 3 minutes. Turn carefully and put skillet into oven for 3 to 4 minutes or until fish flakes easily with fork.
Nutrition FactsCalories: 360
Fat: 21 g
Carbohydrates: 10 g
Sodium: 400 mg
Fiber: 2 g
Protein: 33 g
Cholesterol: 110 mg
Exchanges: 0.5 carbohydrate