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!

Recipe courtesy of Coastal Living

Ingredients

• 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

Directions

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.