Coastal Living OCTOBER 2005
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.
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