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.
I love this recipe. I use it all the time for halibut or cod. I just add lemon on the side. Although I did use the mustard sauce suggested once and it was delicious too. You must try this!
Great recipe, wouldn't change a thing
Made this for dinner tonight except I used regular dijon mustard instead of grained dijon mustard. It was absolutely delicious! You can't beat halibut. My husband asked when we can have this again :)
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.
Easy to make and tasted absolutely delicious. Would be a great dish to make for guests. I skipped the sauce and just served Dijon on the side.
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.
Excellent! When making for two, use 1/2 cup of bread crumbs and 1/2 cup pecans. Pairs well with oven roasted garlic asparagus spears. Great for special occasions, but quick enough for week night.
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!
