Pecan-Crusted Halibut with Dijon Cream Sauce

By KathieC

Ingredients

• ***FOR THE DIJON CREAM SAUCE***
• 1 cup heavy whipping cream
• 1/2 cup coarse grained Dijon mustard
• Sea salt
• Freshly ground black pepper
• ***FOR THE 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 Cream Sauce

Details

Servings 8

Preparation

Step 1

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.