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Pecan-crusted Trout with Peach-Habanero Chile Sauce

Howard L. Puckett
Yield Makes 6 servings


  • Peach-Habanero Chile Sauce
  • 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

How to Make It

  1. Prepare Peach-Habanero Chile Sauce; keep warm.

  2. 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.

  3. Coat fillets lightly in remaining 1/2 cup flour. Dip fillets into eggs, and dredge in pecan mixture.

  4. 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.

Maritime Treasures