Trout With Pecans and Lime-Cayenne Butter

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

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