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Pecan Crusted Halibut with Dijon Mustard Sauce

Yield: 8 Servings

Pecan Crusted Halibut with Dijon Mustard Sauce

Ingredients

    Pecan Crusted Halibut
  • 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 Mustard Sauce
  • 1 cup heavy whipping cream
  • 1/2 cup coarse grained Dijon mustard
  • Sea salt
  • Freshly ground black pepper

Instructions

    Pecan Crusted Halibut
  1. Combine flour, salt, and pepper in a shallow bowl.
  2. Whisk the 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 tablespoons butter over medium heat.
  8. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter as needed.
  9. Arrange fillets on a foil-lined baking sheet. Bake at 350° for 10 minutes or until done.
  10. Serve with Dijon Cream Sauce.
  11. Dijon Mustard Sauce
  12. Combine cream and Dijon mustard in a medium saucepan.
  13. Whisk constantly over low heat 3 minutes or until heated.
  14. Season to taste with salt and pepper

Notes

Recipe by Connie Murray @happybellyfoodie.com via John Lafontaine from Afishionados in Florence, KY

3.1
https://www.a-fish-ionados.com/recipes/

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