4 (5 oz) trout fillets
1/2 tsp. salt
1/4 cup flour
4 tbsp. butter, divided
1/3 cup chopped pecans
1/8 tsp. cayenne pepper
2 tbsp. finely chopped red bell pepper
1 tbsp lemon juice
1 1/2 tsp. honey

Heat oven to 200°F. Sprinkle fillets with salt, dip in flour. Shake off excess.

In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook fish in butter 5-7 minutes, turning once and reducing heat to medium. Place on baking sheet in oven to keep warm.

Melt remaining butter in skillet over medium-high heat. Cook pecans and cayenne pepper 2-3 minutes, stirring occasionally. Stir in bell pepper, juice and honey. Boil until sauce is slightly thickened.

Serve over fish.

Submitted by: Sherry Monfils