Pecan-Crusted Trout

Season the trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes.

Combine 2 tablespoons breadcrumbs with pecans in a blender; finely grind. Combine with the remaining breadcrumbs and rosemary. Transfer to a large plate. Dredge fillets in flour; shake off excess.

Combine egg and water on a small plate; beat well. Dip the floured fillets in egg wash.

Place fillets, skin-side up, on the breadcrumb mixture, pressing into flesh.

In a large skillet, heat 1 tablespoon each oil and butter over medium high heat.

Place 2 fillets, skin side up, in skillet; cook until golden brown, about 3 minutes.

Using a large spatula, turn the fillets and cook until opaque in center, about 3 additional minutes. Transfer to a plate. Repeat with the remaining butter, oil and fillets.

Garnish each serving with lemon and radish slices, if desired.