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1
Finely chop cilantro.
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2
In a sealable plastic bag lightly crush pumpkin seeds with a rolling pin.
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3
In a shallow dish lightly beat eggs.
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4
Have flour and pumpkin seeds ready in 2 other separate shallow dishes.
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5
With tweezers remove fine bones from fillets and season trout with salt and pepper.
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6
Dredge flesh side of 1 fillet in flour, shaking off excess, and dip flesh side in eggs, letting excess drip off.
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7
Coat fillet with pumpkin seeds and transfer, seed side up, to a plate.
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8
Coat remaining fillets in same manner.
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9
In a 12-inch nonstick skillet heat oil over moderate heat until hot but not smoking and cook fillets, seed sides down, until golden, about 3 minutes.
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10
Turn fillets carefully with a spatula and cook over low heat until just cooked through, about 3 minutes more.
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11
Transfer fillets with a spatula to a heated platter and keep warm while making sauce.
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12
In a small heavy saucepan boil lime juice and wine until reduced by half, about 2 minutes.
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13
Cut butter into pieces and add, 1 piece at a time, whisking until incorporated and sauce is smooth (it should not get hot enough to separate).
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14
Remove pan from heat.
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15
Add cilantro and season with salt.
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16
Spoon sauce over trout fillets.
