Johnny's Italian Steakhouse Restaurant
Pecan crust:



1 cup of finely chopped pecans

2 cups of fine bread crumbs
1 Table spoon of dried basil
1 Table spoon dried oregano
1 Table spoon dried Tarragon



Flour and egg wash ? enough to just coat the fish



7-9 oz trout filet with skin on one side



Dredge in flour, then brush on egg wash ? enough to just coat the fish on face side of fillet
Place in pecan crust breading on one side



Heat olive oil in pan on Med-Hi heat



Start breading side down and cook for approx. 4-6 mins
Flip to the skin side and continue cooking 4-6 mins



Fruit Salsa (makes 3-4 servings):



½ cup of each of the following small diced:
Red grapes
Strawberries
Cantaloupe
Honey dew
Pineapple



Juice from 1 lime
½ table spoon of seasoning salt
¼ cup of freshly cut Cilantro



Mix all together and serve on top of fish