Directions:
- Melt butter with oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until onion is tender. Add garlic and shallot, and cook 1 minute. Add habanero chile; cook 1 minute. Stir in peaches, and cook 3 minutes. Add wine; cook 3 minutes. Stir in clam juice, and cook 2 more minutes.
- Process peach mixture in a food processor or blender until chunky, stopping to scrape down sides; stir in salt and pepper.
- Place peach mixture in a saucepan over medium-high heat. Stir together cornstarch and water, and stir cornstarch mixture into peach mixture. Bring to a boil; boil 1 minute or until thickened, stirring constantly. Serve warm over Pecan-crusted Trout.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1026.67 Kcal (4298 kJ) | ||
| Calories from fat | 559 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.11g | 96% | |
|---|---|---|---|
| Cholesterol | 131.06mg | 44% | |
| Sodium | 1298.7mg | 54% | |
| Potassium | 1330.68mg | 28% | |
| Total Carbs | 82.37g | 27% | |
| Sugars | 41.32g | 165% | |
| Dietary Fiber | 12.9g | 52% | |
| Protein | 21.07g | 42% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.3mg | 13% | |
| Calcium | 146.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 110.86 Kcal (464 kJ) | ||
| Calories from fat | 60.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 96% | |
|---|---|---|---|
| Cholesterol | 14.15mg | 44% | |
| Sodium | 140.23mg | 54% | |
| Potassium | 143.68mg | 28% | |
| Total Carbs | 8.89g | 27% | |
| Sugars | 4.46g | 165% | |
| Dietary Fiber | 1.39g | 52% | |
| Protein | 2.27g | 42% | |
| Vitamin C | 5.3mg | 82% | |
| Iron | 0.3mg | 13% | |
| Calcium | 15.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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