Pecan Crusted Halibut with Dijon Mustard Sauce
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
- 1 cup heavy whipping cream
- 1/2 cup coarse grained Dijon mustard
- Sea salt
- Freshly ground black pepper
Pecan Crusted Halibut
Dijon Mustard Sauce
Instructions
- Combine flour, salt, and pepper in a shallow bowl.
- Whisk the 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 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.
- Combine cream and Dijon mustard in a medium saucepan.
- Whisk constantly over low heat 3 minutes or until heated.
- Season to taste with salt and pepper
Pecan Crusted Halibut
Dijon Mustard Sauce
Notes
Recipe by Connie Murray @happybellyfoodie.com via John Lafontaine from Afishionados in Florence, KY
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