Pecan-crusted Halibut with Dijon Cream Sauce

Name: Pecan-crusted Halibut with Dijon Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 296 milliliters fresh or dried breadcrumbs; 59 milliliters butter; 8 servings Dijon Cream Sauce; 2 teaspoons coarse grained Dijon mustard; 2 larges eggs; 237 milliliters all-purpose flour; 170 grams skinless halibut fillets; 296 milliliters pecans, finely chopped; 1 teaspoons sea salt

Pecan-crusted Halibut with Dijon Cream Sauce is a pescatarian recipe with 8 servings. One portion of this dish contains approximately 11g of protein, 19g of fat, and a total of 321 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have flour, halibut fillets, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine flour, salt, and pepper in a shallow bowl.

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Pepper

All Purpose Flour

Salt

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Bowl

Whisk mustard and eggs in another shallow bowl.

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Mustard

Egg

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Whisk

Bowl

Combine pecans and breadcrumbs in a third shallow bowl.

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Breadcrumbs

Pecans

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Bowl

Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat; drain excess.

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Halibut

All Purpose Flour

Dip

Egg

Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.

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Halibut

Pecans

Melt 2 tablespoons butter over medium heat.

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Butter

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.

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Butter

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Baking Sheet

Aluminum Foil

Bake at 350 for 10 minutes or until done.

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Oven

Serve with Dijon Cream Sauce.

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Cream Sauce

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 296milliliters

fresh or dried breadcrumbs 59milliliters

butter 8servings

Dijon Cream Sauce 2teaspoons

coarse grained Dijon mustard 2larges

eggs 237milliliters

all-purpose flour 170grams

skinless halibut fillets 296milliliters

pecans, finely chopped 1teaspoons

sea salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.