makes four servings.

1. 2 large egg whites
2. 1/4 cup of finely chopped hickory nuts or hazelnuts
3. 2 tablespoons of all -purpose flour
4. 1/4 teaspoon of salt
5. 1/8 teaspoon of ground nutmeg
6. 1/8th teaspoon paprika
7. 1/8 of ground black pepper
8. 2  .. 3/4 lbs of brook trout or rainbow,butterflied and deboned.
9. 1 tablespoon of olive oil [use only if frying in a skillet]
10. 1 tablespoon of fresh  chopped parsely.

In a medium bowl,whisk egg whites until very frothy,on wax paper, combine two tablespoons of hickory nuts,the salt,the flour,nutmeg,paprika,and pepper.one at a time place,the trout in the egg white, coating all sides.

generously coat the grill rack with nonstick cooking oil, or heat the oil in a cast-iron skillet.

place trout skin side up and grill on rack or in skillet over meduim hot coal.grill or fry 3 min,turn and grill or fry on remaining side until fish is opaque-about 2 min longer.

remove the fish to platter or board.upon the greens place the fish with tail in the center of the plate,sprinkle remaining nuts and chopped parsley. serve and enjoy.