2 lbs. trout fillets
2 tsp. Season All
1/4 c. Dijon mustard

Sprinkle trout with Season All. Coat with Dijon mustard. Set aside.

2 c. all-purpose flour
2 tbsp. Season All
Oil
Nonstick skillet

Add Season All to flour and blend well. Dredge fish in this mixture and coat well. Place oil in skillet and heat thoroughly. Fry fish until cooked and browned. Place on platter to drain and keep warm until sauce is prepared.

PECAN SAUCE:

1 c. pecans, chopped
1/2 c. butter
Juice of 1 lemon

Melt butter in saucepan until sizzling. Add pecans and brown slightly. Add lemon juice and cook additional 2 minutes. Spoon on top of trout fillets. Serves 6.