Pecan-crusted Halibut with Dijon Cream Sauce

The pecan coating adds a nice crunch to this flavorful fish recipe. You can also use this for chicken!

Pecan-crusted Halibut
Recipe courtesy of Coastal Living


  • 1 cup all-purpose flour
  • 1/2 tsp sea salt
  • 3/4 tsp freshly ground black pepper
  • 2 tsp coarse grained dijon mustard
  • 2 large eggs
  • 1 1/4 cups pecans, finely chopped (I like to use candied pecans to add a little sweetness)
  • 1 1/4 cups fresh or dried breadcrumbs
  • 8 (6 oz) skinless halibut fillets
  • 1/4 cup butter (or substitute olive oil)
  • Dijon cream sauce


  1. Combine flour, salt and pepper in a shallow bowl.
  2. Whisk mustard and eggs in another shallow bowl.
  3. Combine pecans and breadcrumbs in a third shallow bowl.
  4. Dredge each halibut fillet in flour mixture, shaking off excess.
  5. Dip halibut in egg mixture to coat; drain excess.
  6. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
  7. Melt 2 tbsp butter over medium heat (or use a little olive oil).
  8. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter or olive oil, as needed.
  9. Arrange fillets on a foil-lined baking sheet.
  10. Bake at 350F for 10 minutes or until done.
  11. Serve with dijon cream sauce.

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