Panfried Trout with Pecan Butter Sauce

Ingredients

• 1 stick (1/2 cup) unsalted butter
• 2 (1/2- to 3/4-lb) whole brook, rainbow, or brown trout, cleaned, keeping head and tail intact
• 1 teaspoon salt
• 3/4 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1/4 cup pecans, coarsely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• Garnish: lemon wedges

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