Process 1/2 cup pecan pieces and 1/2 cup bread crumbs in a food processor just until a coarse mixture forms. Season 1 lb grouper fillet pieces with salt and pepper. Dredge in 1/3 cup flour; dip in eggs (2 beaten). Coat with the pecan mixture. Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Saute the fish on 1 side until brown. Turn the fish. Bake at 400 degrees F for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet. Add 1/2 c. butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add 1 lemon, juiced and 1 bunch fresh Italian parsley, chopped, stirring until combined. Pour over the grouper. Serve immediately.