Trout almost-amandine

July 18, 2007

Serves 4

3	tablespoons unsalted butter, melted
3	tablespoons olive oil
1/2	cup pistachios, shelled and crushed
4	boneless trout fillets (6 ounces each)
	Salt and pepper, to taste
2	lemons, thinly sliced

1. Turn on the broiler. Have on hand a rimmed baking sheet.

2. In a wide shallow bowl, combine the butter and olive oil. In another wide bowl, place the crushed pistachios. Sprinkle the trout with salt and pepper.

3. Slide the fillets through the butter-oil mixture, then press the flesh side down into the pistachios. Place the fillets, skin side down, on a baking sheet. Top each with two or three lemon slices.

4. Broil the fish for 6 to 8 minutes or until the nuts are golden brown and the fish has begun to flake. Serve with the bubbling butter and oil spooned over it. Adapted from "The Young Man & the Sea"