Pecan crusted trout with roasted artichoke sauce recipe

Ingredients

• 2 rainbow trout, split open
• 1/2 cup panko breadcrumbs
• 1/4 cup pecans, finely ground or chopped
• 1/2 teaspoon garlic salt
• 1 teaspoon Italian seasoning, divided
• 1/4 cup butter, divided
• 2 tablespoons grapeseed oil
• 3 ounces portobello mushrooms, sliced
• 3/4 cup Pinot Grigio wine
• 6 ounces marinated quartered artichoke hearts, drained
• 2 ounces fire roasted bell pepper, chopped
• 1/8 teaspoon freshly ground black pepper