Miso-Pecan-Topped Baked Trout

Note: I didn't actually measure anything when I made this the first time.
Chop some pecans (1/3 C?). Toast them in a small frying pan on medium-low (stir
or shake often) with a touch of olive oil and a few drops of sesame oil.
Remove the pecans to a bowl.
Add more olive oil to the pan, and add some chopped onion (1/8 C?). Cook at medi
um until translucent.
Add the onions to the bowl.
Chop some parsley (3 T?) and add to bowl.
In the cooled frying pan, stir a couple tablespoons (2 T?) of yellow miso with a
splash (1 T?) of shochu (or soju) (Japanese clear liquor) or white wine, or wat
er with a touch of lemon juice, until the miso somewhat dissolves.
Add to the bowl.
Stir up the bowl's contents. It should stick together slightly and somewhat rese
mble tabouleh salad.
Prepare trout fillet(s) (We used 2 fillets, about a pound total weight): Pat dry
with paper towels and place on oiled baking sheet, skin side down. Spread miso-
pecan mix evenly on top of fish. If there is not quite enough of the topping, ad
d some olive oil to the bare areas of the fish.
Bake at 350 F for about 18 minutes, until the fish flakes apart when tested with
a fork.