Pecan-Crusted Trout With Peach-Habanero Chile Sauce

1. 1

   Prepare Peach-Habanero Chile Sauce; keep warm.

2. 2

   Process pecans in a food processor until finely ground. Combine pecans, 1/2 cup flour, baking powder, salt, and pepper in a shallow dish. Place eggs in another shallow dish.

3. 3

   Coat fillets lightly in remaining 1/2 cup flour. Dip fillets into eggs, and dredge in pecan mixture.

4. 4

   Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high heat. Cook 2 fillets 4 minutes on each side or until golden. Repeat with remaining butter, oil, and fillets. Serve immediately with Peach-Habanero Chile Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.