Pine-Nutty Trout Fillets

• 1/2 cup toasted pine nuts (about 2 ounces)
• 1/4 cup all purpose flour
• 2 12-ounce whole trout, heads and tails removed
• Olive oil
• Fresh chopped parsley
• Lime wedges

1. Grind nuts and flour in food processor.
2. Transfer to shallow dish.
3. Season generously with salt and pepper.
4. (Can be prepared 8 hours ahead.
5. Cover.)
6. Cut each trout in half lengthwise into fillets.
7. Remove any bones.
8. Brush fish with oil.
9. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
10. Dredge fish in nut mixture; press to adhere.
11. Cook until brown and crisp, about 2 minutes per side.
12. Transfer to plates.
13. Sprinkle fish with parsley and garnish with lime.

nuts, flour, trout, olive oil, parsley, wedges

Taken from www.epicurious.com/recipes/food/views/pine-nutty-trout-fillets-68 (may not work)