The pecan coating adds a nice crunch to this flavorful fish recipe. You can also use this for chicken!
- 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
- 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.
- 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.
- Melt 2 tbsp butter over medium heat (or use a little olive oil).
- Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter or olive oil, as needed.
- Arrange fillets on a foil-lined baking sheet.
- Bake at 350F for 10 minutes or until done.
- Serve with dijon cream sauce.