Trout With Pecans and Lime-Cayenne Butter

By SaffronMeSilly on April 12, 2010

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Ingredients

    1. 4 (5 ounce) trout fillets
    2. 1/2 teaspoon salt
    3. 1/4 cup all-purpose flour
    4. 4 tablespoons butter, divided
    5. 1/3 cup chopped pecans
    6. 1/8 teaspoon cayenne pepper
    7. 2 tablespoons finely chopped red bell peppers
    8. 1 tablespoon lime juice
    9. 1 1/2 teaspoons honey

Directions

  1. Heat oven to 200. Sprinkle fish with salt; dip in flour, shaking off excess.
  2. Melt 2 tbsp of the butter in large skillet over med-high heat. Cook fish 5-7 min or until it starts to flake, turning once and reducing heat to medium if fish are cooking too fast. Place on a rimmed baking sheet in oven to keep warm.
  3. Melt remaining 2 tbsp butter in same skillet over med-high heat. Cook pecans and cayenne pepper 2-3 minutes or until pecans begin to brown, stirring occasionally. Stir in bell pepper, lime juice, and honey.; boil until sauce is slightly thickened. Serve over fish.
 
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