Trout with Maple-Pecan Butter

Trout with Maple-Pecan Butter
	1/2 cup (1 stick) unsalted butter, room temp 1/3 cup chopped toasted pecans 5 teaspoons pure maple syrup 1 Tablespoon fresh lemon juice 4 trout, boned, butterflied 2 Tablespoons olive oil 1/3 dry white wine 2 Tablespoons chopped fresh Italian parsley Fresh lemon wedges
Mix first 4 ingredients in small bowl to blend. Season to taste with salt and pepper. (Maple-pecan butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing) Preheat broiler. Place trout, skin side down, on rimmed baking sheet. Brush all over with oil. Drizzle wine over trout. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes. Transfer fish to 4 plates. Sprinkle with chopped parsley. Top with dollop of male-pecan butter. Garnish with lemon wedges and serve.

Mix first 4 ingredients in small bowl to blend. Season to taste with salt and pepper. (Maple-pecan butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing)

Preheat broiler. Place trout, skin side down, on rimmed baking sheet. Brush all over with oil. Drizzle wine over trout. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes.

Transfer fish to 4 plates. Sprinkle with chopped parsley. Top with dollop of male-pecan butter. Garnish with lemon wedges and serve.