Pecan Crusted Halibut with Dijon Cream Sauce Recipe

  • Eight skinless halibut fillets
  • One 1/4 cups of finely chopped pecans
  • One 1/4 cups of breaded crumbs
  • One cup of flour
  • Two large eggs
  • Two tablespoons of dijon mustard + 1/2 cup for the cream sauce
  • 1/2 teaspoon of sea salt
  • 3/4 tablespoon of ground pepper
  • 1/4 cup butter
  • One cup of heavy whipping cream
  1. Combine flour, salt, and pepper in a bowl
  2. In another bowl, whisk together two teaspoons of mustard and your eggs
  3. In a third bowl, combine your pecans and breadcrumbs
  4. Dredge each halibut fillet in the flour mixture, shake off the excess
  5. Place each fillet in the egg mixture and then coat in pecans and bread crumbs
  6. In a pan, melt two tablespoons of butter over medium heat
  7. Place two fillets in the pan at a at ime and cook on each side for two minutes
  8. Arrange all of the slightly browned fillets into a cooking sheet and bake at 350 for ten minutes
  9. Place the fillets on a plate and serve with cream sauce
  10. Enjoy!