The trout was so fresh and beautiful at the seafood counter today that I couldn’t resist, even without a plan for how to prepare it.  Pan sautéed trout is what first came to mind.  I have a weakness for this wonderfully mild fish, especially when it’s sautéed in butter.  To kick it up I decided on Pecan-Crusted Trout, which fit right in with our low-carb eating.