Trout with Roasted Pecans a la Commander's Palace

1. 1

   Combine eggs and milk, beating until well blended.

2. 2

   Combine seafood seasoning and flour on waxed paper or in sides.

3. 3

   Dip fillets in egg-milk mixture, then again in seasoned flour.

4. 4

   Melt clarified butter in large skillet over medium-high heat.

5. 5

   Place fillets carefully in skillet; saute quickly, turning only once, side.

6. 6

   Arrange fillets on warm serving platter or plates.

7. 7

   Top each fillet with heaping teaspoon Pecan Butter, coating chopped roasted pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.