Pecan-Crusted Trout

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2 tablespoons all-purpose flour

1/4 cup nonfat buttermilk

1/3 cup pecan halves, ground

1/3 cup panko

4 (6-ounce) trout fillets, divided

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter, divided

1 tablespoon olive oil, divided

1 tablespoon chopped fresh parsley

4 lemon wedges

Creamed Spinach and Mushrooms

Steamed Sugar Snap Peas

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