fish (trout, redfish or other firm fleshed fish)
Tony Chachere's Creole seasoning
flour
oil
butter

In a large frying pan, place equal amounts of oil and butter enough to cover the bottom of the pan. Season the fish in the Creole seasoning.

In a Baggie, add flour and additional seasoning and dredge each fillet with the mixture. Remove off excess and place fillet in hot oil (350°). Cook about 2 to 3 minutes per side. Drain on paper towels. Place hot fillets on serving plate. Top each fillet with 1 to 2 tablespoons of Pecan Butter Sauce and 1 tablespoon of chopped pecans.

1 stick butter
1/2 c. pecans (dry roasted)
2 Tbsp. onion, chopped
1 tsp. lemon or lime juice
1/2 tsp. Tabasco sauce
1 clove garlic, chopped

Put all ingredients into a food processor and puree until well mixed, creamy and smooth. Serve with hot fish fillets.

Pecan Butter Sauce can be stored in airtight container in refrigerator for 3 to 4 weeks.