Pecan-crusted Halibut with Dijon Cream Sauce

10 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Yield
Makes 8 servings
June 2007
RECIPE BY Coastal Living

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.

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

You must try this!

SupremeLeader
May 10, 2016
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!

dlhennings's Review

Bizicook1
June 05, 2014
Great recipe, wouldn't change a thing

Thekidd30's Review

Thekidd30
May 08, 2013
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 :)

Susurasu's Review

London1
February 02, 2013
N/A

LD1169's Review

lollypaul
November 12, 2011
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.

London1's Review

LD1169
March 18, 2011
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.

acwilson's Review

HankConnor
April 25, 2010
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.

SupremeLeader's Review

dlhennings
March 16, 2010
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.

HankConnor's Review

acwilson
January 07, 2010
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.

lollypaul's Review

Susurasu
August 04, 2009
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!