Pecan-crusted Trout with Peach-Habanero Chile Sauce

Directions

1. 1
   Prepare Peach-Habanero Chile Sauce; keep warm.
2. 2
   Process pecans in a food processor until finely ground.
3. 3
   Combine pecans, 1/2 cup flour, baking powder, salt, and pepper in a shallow dish.
4. 4
   Place eggs in another shallow dish.
5. 5
   Coat fillets lightly in remaining 1/2 cup flour. Dip fillets into eggs, and dredge in pecan mixture.
6. 6
   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.
7. 7
   Serve immediately with Peach-Habanero Chile Sauce.