Directions:

Pat fish dry with paper towels; set aside.

In a shallow dish stir together flour, cornmeal, chili powder and garlic powder. Dip fish into flour mixture, turning to coat.

In a 12- inch skillet, melt 2 tbsp of the butter and saute fish for 4 to 6 minutes or until fish flakes easily with a fork and coating is golden brown, turning once. Remove fish from skillet; cover and keep warm.

In the same skillet, melt the remaining butter over medium heat. Add pecans; cook and stir for 3 to 5 minutes or until lightly toasted.

Stir in lemon juice and red pepper. Drizzle pecan mixture over fish before serving.