Pecan-crusted Trout with Peach-Habanero Chile Sauce

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

Ingredients

  • 2 large eggs, lightly beaten
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup pecan halves
  • 6 tablespoons butter, divided
  • 1 cup flour, divided
  • 6 tablespoons butter, divided
  • Peach-Habanero Chile Sauce
  • + 12 more ingredients
    • 1/8 teaspoon baking powder
    • 6 tablespoons olive oil, divided
    • 6 (4-ounce) trout fillets
    • ½ teaspoon salt
    • 6 (4-ounce) trout fillets
    • 2 large eggs, lightly beaten
    • ¾ cup pecan halves
    • 1 cup flour, divided
    • ½ teaspoon salt
    • Peach-Habanero Chile Sauce
    • 1/8 teaspoon baking powder
    • 6 tablespoons olive oil, divided

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 ...

View full recipe at My Recipes

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