Pecan-crusted Trout with Peach-Habanero Chile Sauce

Pecan-crusted Trout with Peach-Habanero Chile Sauce
10 Ingredients
  • Peach-Habanero Chile Sauce
  • 3/4 cup pecan halves
  • 1 cup flour, divided
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 6 (4-ounce) trout fillets
  • 6 tablespoons butter, divided
  • 6 tablespoons olive oil, divided
Nutrition
566
28% daily value
6 servings
                                       
                                           
     

Fat

66% 43

Saturated

60% 12

Trans

- 1

Monounsaturated

- 21

Polyunsaturated

- 7

Carbs

6% 18

Carbs (net)

- 16

Fiber

7% 2

Sugars

- 1

Sugars, added

- 0

Protein

56% 28

Cholesterol

53% 159

Sodium

12% 285

Calcium

6% 61

Magnesium

12% 50

Potassium

11% 528

Iron

7% 1

Zinc

13% 1

Phosphorus

51% 359

Vitamin A

24% 219

Vitamin C

4% 3

Thiamin (B1)

21% 0

Riboflavin (B2)

16% 0

Niacin (B3)

42% 7

Vitamin B6

35% 0

Folate equivalent (total)

7% 29

Folate (food)

- 29

Folic acid

- 0

Vitamin B12

210% 5

Vitamin D

4948% 742

Vitamin E

35% 5

Vitamin K

8% 10

Sugar alcohols

- 0

Water

- 102
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