Pecan-crusted Trout with Peach-Habanero Chile Sauce

Photo by Howard L. Puckett
Ingredients
- ¾ cup pecan halves
- 1/8 teaspoon baking powder
- Peach-Habanero Chile Sauce
- Peach-Habanero Chile Sauce
- 6 tablespoons butter, divided
- 6 (4-ounce) trout fillets
- ¾ cup pecan halves
- + 12 more ingredients
-
- 2 large eggs, lightly beaten
- 6 tablespoons olive oil, divided
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons butter, divided
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 1/8 teaspoon baking powder
- 6 tablespoons olive oil, divided
- 1 cup flour, divided
- 6 (4-ounce) trout fillets
- 1 cup flour, divided
- ½ teaspoon salt
Prepare Peach-Habanero Chile Sauce; keep warm. 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. Coat fillets lightly in remaining 1/2 cup flour. Dip fillets into eggs, and ...
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