Ingredients:
2 cups all-purpose flour
Salt, cayenne and white
pepper to taste
4 12-ounce trout, gutted,
scaled and heads
removed
6 tablespoons vegetable or
peanut oil
1/2 cup finely chopped
pecans
1/4 cup finely chopped
parsley
1/4 cup unsalted butter

Method:

1. Place flour in medium bowl; season with salt and peppers and mix well.
2. Dredge each fillet in flour and seasoning.
3. Heat three tablespoons oil in a large skillet until hot. Sauté two fish at a time until golden brown on both sides. Repeat with remaining oil.
4. Transfer to a large baking sheet and repeat with the remaining trout. Place in a 200-degree oven to keep warm.
5. Melt butter in a nonstick sauté pan over medium-high heat. Allow the butter to
   foam and turn golden brown.
6. Place each fillet on dinner plate and pour butter over each top.
7. Sprinkle with the pecans and parsley. Garnish with a large wedge of lemon.

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Nectarine and Blueberry Cobbler
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Ingredients:
2 pounds nectarines, sliced
1 pint blueberries
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 tablespoon lemon juice
2 tablespoon butter
1 prepared pie crust

Method:

1. Combine nectarines and blueberries in
   a three-quart baking pan or dish.
2. Combine granulated sugar, brown sugar, salt, cinnamon and nutmeg. Mix well and sprinkle over fruit.
3. Sprinkle with lemon juice and dot with butter.
4. Cover with top crust, crimp edges, and with sharp knife cut several vent holes to allow steam to escape.
5. Place in oven and bake for 10 minutes at 450 degrees; reduce heat and bake 30 minutes at 350 until top is golden brown.
6. Serve warm, with ice cream.

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