pecan-crusted trout with peach-habanero chile sauce

Ingredients:

• Peach-Habanero Chile Sauce
• 1/3 cup pecan halves
• 1/2 cup flour, divided
• a dash of baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2 trout fillets
• 1 tsp butter
• 1 tbsp olive oil
  

Preparation:

• Prepare Peach-Habanero Chile Sauce; keep warm.
• Process pecans in a food processor until finely ground.
• Combine pecans, 1/4 cup flour, baking powder, salt, and pepper in a shallow dish.
• Place eggs in another shallow dish.
• Coat fillets lightly in remaining 1/4 cup flour.
• Dip fillets into egg, and dredge in pecan mixture.
• Melt butter oil in a large skillet over medium-high heat.
• Cook fillets 4 minutes on each side or until golden.
• Serve immediately with Peach-Habanero Chile Sauce.

Prepared: 2010-09-25

Makes: 2-3 servings

Categories: fish

recipe source:
myrecipes.com