"I got this from the spring 2010 cooking club recipe. It sounds like a tasty way to do fish, I plan on using catfish or red stipper rather than trout , since that is the local catch."
4 (5 ounce)
finely chopped red bell peppers
1 1/2 teaspoons
Heat oven to 200. Sprinkle fish with salt; dip in flour, shaking off excess.
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.
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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Trout With Pecans and Lime-Cayenne Butter (cont.)