Pan Fried Trout with Red Chile Sauce
Ingredients
- ½ cup buttermilk
- 2 tablespoons regular or coarse mild-to-medium-hot red New Mexican chile powder, divided
- ½ teaspoon salt
- ¾ cup cornmeal
- 4 trout fillets (5 ounces each), skin on
- 4 teaspoons canola oil, divided
- 2 teaspoons unsalted butter
- 1 medium shallot, minced
- 1 cup reduced-sodium chicken broth
- 1 ¼ teaspoons Worcestershire sauce
- 2 tablespoons pine nuts, toasted (see Tip)
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