Pecan-Crusted Trout with Orange Sauce
1 cup butter or margarine
2 cups finely chopped pecans, toasted
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon freshly ground pepper
8 trout fillets, skinned
Orange Sauce
Garnish:  toasted pecan halves

Microwave butter in a 2-cup glass measuring cup at High 1 to 2 minutes or until melted.  Skim foam off melted butter.  Pour off clear butter, discarding solids.  Set clarified butter aside.  Stir together 2 cups chopped pecans, flour, salt, and ground pepper in a shallow bowl.  Dredge trout filets in flour mixture.  Heat half of clarified butter in a large skillet; fry half of trout fillets 1-1/2 to 2 minutes on each side or until fish flakes with a fork.  Repeat procedures with remaining butter and fillets.  Serve with Orange Sauce; garnish if desired.  Serves 8.

Orange Sauce
4 cups fresh orange juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Bring juice to a boil over medium heat; reduce heat, and simmer 30 minutes or until reduced to 1 cup.  Whisk in remaining ingredients.  Yield:  1 cup.