Nutrition per serving may change if servings are adjusted.
1/2 cup buttermilk
2 tablespoons regular or coarse mild-to-medium-hot red New Mexican chile powder, divided
1/2 teaspoon salt
3/4 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 1/4 teaspoons Worcestershire sauce
2 tablespoons pine nuts, toasted (see Tip)
Combine buttermilk, 1 1/2 tablespoons chile powder and salt in a shallow bowl. Place cornmeal in another shallow dish. Dip each trout fillet in the buttermilk mixture, coating both sides, then dredge both sides in the cornmeal.
Heat 2 teaspoons oil in large nonstick or cast-iron skillet over medium heat. Cook 2 fillets skin-side up until golden brown, 3 to 4 minutes per side (it's OK if the pan is crowded). Transfer to a plate and keep warm. Repeat with the remaining oil and fillets.
Add butter and shallot to the pan; cook, stirring, for 1 minute. Stir in the remaining 1/2 tablespoon chile powder. Increase heat to medium-high. Add broth and Worcestershire; cook until the sauce is reduced by about one-third, 2 to 3 minutes. Pour the sauce over the trout and sprinkle with pine nuts.
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.