Justin Girouard's Speckled Trout with Pecan Meuniere

1. Preheat the broiler. Season the fish with salt and cayenne.
2. Place flour in a shallow bowl. In another bowl, whisk eggs with evaporated milk.
3. Dredge each fillet in flour (tap off excess), then dip in egg mixture (let excess drip off).
4. Heat butter and vegetable oil in a skillet over medium-high. Fry fish until golden, about 3 minutes per side. Transfer to a baking sheet.
5. In a blender or food processor, combine 1 1/2 cups pecans with lemon juice, Worcestershire, and pan drippings. Blend until smooth.
6. Spread pecan mixture over trout and place 3 inches under the broiler. Cook 1–2 minutes until evenly browned.
7. Remove from oven, sprinkle with remaining 1/2 cup pecans, and serve hot.

Recommended Side Dish: Green Beans and Pecans