Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.
Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat; drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
Melt 2 tablespoons butter over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter as needed. Arrange fillets on a foil-lined baking sheet. Bake at 350° for 10 minutes or until done. Serve with Dijon Cream Sauce.
Wow! This was a hit. I used cod instead of halibut due to availability, and used pistachios instead of pecans because bf doesn't like pecans, and used light cream instead of heavy for the mustard sauce but wound up thinning it a bit with milk as it was too thick. Served with roasted beets, brussels sprouts and sweet fingerling potatoes, a great fall dish. Will definitely make again.
This recipe was good from all angles. It was fast to prepare, it was easy-my fish was cooked properly without any guesswork, and it tasted great. I fried mine in olive oil instead of butter, but that was the only modification I made. Will definitely make this again.
This was excellent. We used Mahi Mahi instead of Halibut and it worked just fine. Will be making this one again. We used a different mustard based sauce so this rating is just for the fish. Other than a different fish, we didn't change anything in the recipe.
This was great! I had some halibut, and was in a hurry to find a recipe. Having made the Pecan-crusted Tilapia, I thought this would be good. It was great, messy but great! I served it without the cream sauce. Loved it--would make it again!
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