Pecan-crusted Trout with Peach-Habanero Chile Sauce

Name: Pecan-crusted Trout with Peach-Habanero Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 0 teaspoons freshly ground black pepper; 6 Tbsps butter, divided; 2 larges eggs, lightly beaten; 237 milliliters flour, divided; 6 servings Peach-Habanero Chile Sauce; 6 Tbsps olive oil, divided; 177 milliliters pecan halves; 1 teaspoons salt; 680 grams trout fillets

You can never have too many main course recipes, so give Pecan-crusted Trout with Peach-Habanero Chile Sauce a try. Watching your figure? This pescatarian recipe has 575 calories, 29g of protein, and 43g of fat per serving. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have salt, pepper, pecan halves, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare Peach-Habanero Chile Sauce; keep warm.

Ingredients you will need

Habanero Chili

Peach

Sauce

Process pecans in a food processor until finely ground.

Ingredients you will need

Pecans

Equipment you will use

Food Processor

Combine pecans, 1/2 cup flour, baking powder, salt, and pepper in a shallow dish.

Ingredients you will need

Baking Powder

Pecans

Pepper

All Purpose Flour

Salt

Place eggs in another shallow dish.

Ingredients you will need

Egg

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

Ingredients you will need

All Purpose Flour

Pecans

Egg

Dip

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.

Ingredients you will need

Butter