Pecan-crusted Trout with Peach-Habanero Chile Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
peach-habanero chile sauce |
3/4 cup pecan halves |
1 cup flour, divided |
1/8 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 large eggs, lightly beaten |
6 (4-ounce) trout fillets |
6 tablespoons butter, divided |
6 tablespoons olive oil, divided |
Directions:
1. Prepare Peach-Habanero Chile Sauce; keep warm.
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. Coat fillets lightly in remaining 1/2 cup flour. Dip fillets into eggs, and dredge in pecan mixture.
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.
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