Pecan-crusted Trout with Peach-Habanero Chile Sauce

Ingredients

• 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

Preparation

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.