Skillet Seared Speckled Trout Filets

One Saturday, Reese and I got up at 4:30 am, headed down to Big Lake and fished in the rain all morning. He caught 3 nice sized specks, brought them home and came up with this:

6 fresh speckled trout filets, patted dry
**Seasoning to taste
¾ cup Italian Bread Crumbs
10 tablespoons olive oil
6 tablespoons butter

Lay fish filets out on a baking sheet lined with foil, drizzle each filet on both sides with about a tablespoon of olive oil each; season. Dredge each filet in bread crumbs and return to baking sheet. In a really large non-stick skillet, melt 3 tablespoons butter over medium high heat; add 2 tablespoons olive oil. When hot, carefully add 3 filets; cook for about 3 minutes, and carefully turn, searing the other side for another 3 minutes. Remove back to the baking sheet, add the remaining butter and oil, melt and cook the remaining 3 filets.

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