|Trout fillet||7 Ounce (1 piece)|
|Whole wheat flour/All purpose flour||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Chopped pecans||1⁄2 Ounce|
|Dry white table wine||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped fresh parsley||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
1. On sheet of wax paper dredge trout in flour, coating both sides.
2. In 10-inch nonstick skillet heat oil and margarine until margarine is melted: add trout and cook over medium heat until trout flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer trout to serving platter; keep warm.
3. To same skillet add pecans and cook over low heat, stirring frequently, until toasted, 1 to 2 minutes. Stir in remaining ingredients and cook until thoroughly heated, 1 to 2 minutes. Pour over trout.