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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Pecan-crusted Halibut with Dijon Cream Sauce

The crunchy coating of the fish in this pecan-crusted halibut with dijon cream sauce recipe goes well with the creamy mustard sauce for a delicious special occasion meal.

Coastal Living JUNE 2007

  • Yield: Makes 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons coarse grained Dijon mustard
  • 2 large eggs
  • 1 1/4 cups pecans, finely chopped
  • 1 1/4 cups fresh or dried breadcrumbs
  • 8 (6-ounce) skinless halibut fillets
  • 1/4 cup butter
  • Dijon Cream Sauce

Preparation

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.

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Pecan-crusted Halibut with Dijon Cream Sauce recipe

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