Pecan-crusted Halibut with Dijon Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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.
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.
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