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      Pecan Trout, 1/17/13

      Peter Brave

      Brave New Restaurant

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      1 trout

      1/2 cup pecans (chopped)

      1/2 cup flour

      Salt & pepper

      1 tbsp butter

      1 tbsp olive oil

      1 lime

      Egg wash

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      Start by lightly dusting trout with flour. Filet & thinly brush with egg wash and coat with pecans. Saut in skillet with 1/2 the butter and olive oil for 5 minutes. Then, finish with juice from half of lime & butter.

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