Trout with Roasted Pecans a la Commander's Palace
pecan pumpkin butter
Combine eggs and milk, beating until well blended.
Combine seafood seasoning and flour on waxed paper or in sides.
Dip fillets in egg-milk mixture, then again in seasoned flour.
Melt clarified butter in large skillet over medium-high heat.
Place fillets carefully in skillet; sauté quickly, turning only once, side.
Arrange fillets on warm serving platter or plates.
Top each fillet with heaping teaspoon Pecan Butter, coating chopped roasted pecans.