Pecan-crusted Trout with Peach-Habanero Chile Sauce

Pecan-crusted Trout with Peach-Habanero Chile Sauce
Photo by Howard L. Puckett


  • 6 tablespoons olive oil, divided
  • ½ teaspoon salt
  • 1/8 teaspoon baking powder
  • Peach-Habanero Chile Sauce
  • 6 tablespoons butter, divided
  • 1 cup flour, divided
  • ¾ cup pecan halves
  • + 3 more ingredients
    • 2 large eggs, lightly beaten
    • 6 (4-ounce) trout fillets
    • ¼ teaspoon freshly ground black pepper

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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