Pecan-Crusted Snapper with Chardonnay Butter Sauce - Beliefnet

Ingredients

• 2-1/2 cups pecan pieces, finely chopped
• 1/2 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon white pepper
• 2-1/2 cups Chardonnay
• 1/2 cup fresh lemon juice
• 2 tablespoons cornstarch
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 3 to 4 tablespoons olive oil