Ingredients:

2 teaspoons olive oil
2 teaspoons finely chopped
shallots
4 Rainbow Trout Fillets,
butterflied(4 ounces each)
1/4 cup finely chopped
walnuts
1/4 cup thinly sliced
green onions
1 tablespoon finely
chopped fresh oregano
leaves or 1-1/2 teaspoons
dried oregano leaves,
crushed

Instructions:

1. Heat olive oil in skillet. Add shalotts;cook and stir until shallots are soft and translucent.
2. Place trout fillets,flesh sides down,over shallots. Cook 4 minutes;turn trout over and cook 1 minute more. Remove trout to warm platter;cover and keep warm.
3. Cook and stir walnuts,green onions and oregano in same skillet 2 minutes. Top fillets with herb-nut mixture. Serve immediately.

Serves 4.