Pecan Crusted Trout with Orange-Rosemary Sauce

• Rinse the trout and pat it dry with paper towels. In a food processor, finely grind the pecans with the flour and salt. (If you do not have a food processor or don’t want to dust it off, use a mallet to pulverize the nuts in a plastic bag, then shake it thoroughly with the flour and salt.)
• Using a pastry brush or the back of a spoon, brush the egg white on the flesh side of the trout (or both sides of fillets). Coat the fish by sprinkling the nut mixture onto the flesh and pressing firmly.
• In a large nonstick skillet or a heavy skillet coated with nonstick cooking spray, melt 1 Tbsp. butter over medium to medium-high heat.
• Add the trout, flesh side down. Cook it without moving it until the pecans are lightly browned, 5 - 6 minutes. (If using fillets, you can flip them to brown the second side.)
• Meanwhile, in a small saucepan over medium-high heat, bring the orange juice and rosemary to a boil.
• Reduce the heat and simmer it for a few minutes until the sauce is slightly reduced.
• Add 1 Tbsp. butter, stirring until it is melted. Reduce the heat to low to keep it warm.
• Transfer the trout to plates (if using whole trout, cut them in half down the middle, if desired), pecan side up, and drizzle them with the orange-rosemary sauce. Serve immediately.

Slow Cooker Directions

• Rinse, dry, and coat the fish as directed. Place the orange juice, rosemary, and butter in the slow cooker, then add the fish. Cook on low for 8 - 10 hours or on high for 4 - 6 hours. Transfer the trout from the slow cooker to plates, drizzling it with the sauce. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)