Speckled Trout with Pecan Sauce

For 6 filets:
1 stick butter (unsalted)
1 med. onion (1 cup chopped)
3 cloves garlic
2 tablespoons fresh lemon juice
½ cup Pecan pieces, chopped fine
½ teaspoon salt
10 drops Tabasco
¼ cup cornflour
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
pinch cayenne pepper
8 tablespoons clarified butter
18 Pecan halves

Preheat broiler to high. Blend first 7 ingredients in a blender or processor to make sauce. Simmer gently approximately 15 minutes. Sift flour and next 4 ingredients. Heat butter in large frying pan. Lightly coat the filets with the seasoned flour mixture. Fry filets gently until golden brown. Lay filets in broiler pan, top with equal portions of sauce and broil approximately 1 minute. Use remainder of sauce when serving. Remove filets to a warmed serving dish and decorate with the Pecan halves.