Trout With Pecan Sauce - cooking recipe

Ingredients

4 to 6 trout (about 12-inch each)
1/3 c. cornmeal
1/4 c. flour
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. cayenne pepper
1/2 tsp. paprika
4 Tbsp. butter, divided
1 Tbsp. vegetable oil
1/4 c. fresh orange juice
1/4 c. chopped pecans

Preparation

Rinse trout under cold water and pat dry.
In a brown paper bag, combine cornmeal, flour, peppers and paprika.
Put one or two trout in bag and shake to coat evenly.
Remove and set aside. Repeat with remaining trout.
Over medium-high heat, melt 2 tablespoons butter and 1 tablespoon oil in large skillet.
Add trout and cook above 5 minutes per side or until brown and flake easily.
Repeat until all trout are cooked.
Keep trout warm on platter covered with foil.
Put remaining butter, orange juice and pecans into pan and cook until bubbly.
Pour over trout and serve.