Pecan-Crusted Halibut with Dijon Cream Sauce

Pecan-Crusted Halibut with Dijon Cream Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ***FOR THE DIJON CREAM SAUCE***

  • 1

    cup heavy whipping cream

  • ½

    cup coarse grained Dijon mustard

  • Sea salt

  • Freshly ground black pepper

  • ***FOR THE HALIBUT***

  • 1

    cup all-purpose flour

  • ½

    teaspoon sea salt

  • ¾

    teaspoon freshly ground black pepper

  • 2

    teaspoons coarse grained Dijon mustard

  • 2

    large eggs

  • cups pecans, finely chopped

  • cups fresh or dried breadcrumbs

  • 8

    (6-ounce) skinless halibut fillets

  • ¼

    cup butter

  • Dijon Cream Sauce

Directions

Prepare the 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. 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 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.


Nutrition

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