First, pat trout filets dry and sprinkle both sides with salt & pepper. Let them come to room temperature. You'll need three shallow dishes for your dredging mixes. Place the flour in the first dish. For the second, combine the half & half and melted butter. For the third dish, combine the chopped pecans, Panko bread crumbs, rosemary & thyme. Once filets have come to room temperature, dredge them in that order (place filets in the flour, then dip in half & half/butter mixture, then dredge them in the pecan mixture). Set these to the side.

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Heat olive oil in a large skillet on medium-high heat. Once hot, add minced garlic and cook for 30 seconds. Add filets to the pan and fry them 3 minutes on each side or until cooked through. 

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Serve with your favorite side and lemon wedges!

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