Pecan-crusted Trout with Peach-Habanero Chile Sauce

Ingredients

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

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