Pecan-crusted Trout with Peach-Habanero Chile Sauce

Pecan-crusted Trout with Peach-Habanero Chile SauceRecipe
Howard L. Puckett


Makes 6 servings

Recipe from

Coastal Living


3/4 cup pecan halves
1 cup flour, divided
1/8 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
6 (4-ounce) trout fillets
6 tablespoons butter, divided
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 dredge in pecan mixture.

Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high heat. Cook 2 fillets 4 minutes on each side or until golden. Repeat with remaining butter, oil, and fillets. Serve immediately with Peach-Habanero Chile Sauce.