Ingredients

• 1/2 cup toasted pine nuts (about 2 ounces)
• 1/4 cup all purpose flour
• 2 12-ounce whole trout, heads and tails removed
• Olive oil
• Fresh chopped parsley
• Lime wedges

Instructions

1. Grind nuts and flour in food processor. Transfer to shallow dish. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Cover.)
2. Cut each trout in half lengthwise into fillets. Remove any bones. Brush fish with oil. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge fish in nut mixture; press to adhere. Cook until brown and crisp, about 2 minutes per side. Transfer to plates. Sprinkle fish with parsley and garnish with lime.