Pecan-Crusted Trout With Peach-Habanero Chile Sauce

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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

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