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1
Place rice flour in a medium bowl and season with salt and pepper.
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2
Mix eggs and milk in a large bowl and season with salt and pepper.
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3
Place cornmeal in a medium bowl and season with salt and pepper.
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4
Preheat oven to 375 degrees F.
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5
Open up and cut the trout, diagonally, into 2 fillets.
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6
Season both the flesh and skin sides of the fillet with salt and pepper, to taste, and then dip each fillet into rice flour, then egg mixture, then cornmeal.
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7
Repeat with remaining trout.
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8
Heat 3 tablespoons of the oil in a large skillet until almost smoking.
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9
Saute 4 fillets at a time until golden brown on both sides.
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10
Repeat with the remaining oil.
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11
Transfer to a large baking sheet and repeat with the remaining 2 trout.
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12
Place in the oven and bake for 5 to 6 minutes until just cooked through.
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13
Zest and juice both lemons, separately reserving the zest and the juice.
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14
Set aside.
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15
While the trout is baking, melt the butter in a nonstick saute pan over medium-high heat.
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16
Watching carefully and lowering the heat if necessary, allow the butter to foam and turn golden brown.
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17
Immediately add the lemon juice, zest and salt and pepper, to taste.
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18
While the butter is still foaming, add the pecans and parsley.
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19
Do not allow the butter to burn or it will be unusable.
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20
Place 2 fillets on each of 4 dinner plates and pour the Pecan-Brown Butter over the top.
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21
Serve alongside the Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.
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22
Tear Swiss chard leaves from thick white stalks, discard the stalks and coarsely chop leaves, set aside.
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23
Heat a large skillet over medium-high heat.
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24
Add the bacon and cook until golden brown and fat as rendered.
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25
Remove bacon to a plate with a slotted spoon.
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26
Add the onions and cook in the rendered fat until soft.
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27
Add the garlic and cook for an additional minute.
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28
Add the Swiss chard, season with salt and pepper and stir to coat the leaves in the fat.
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29
Cook until the leaves have completely wilted.
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30
Add the bacon back to the pan.
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31
Add the vinegar and continue cooking for 2 minutes.
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32
Serve with additional vinegar on the side.
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33
Bring chiles, vinegar, and a teaspoon of salt to a boil in a medium nonreactive saucepan.
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34
Remove from heat, pour into a bowl, cover and let steep for at least 2 hours or overnight at room temperature.
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35
Strain through a fine strainer into a bowl or glass jar.
