Halibut season is typically mid-March thru mid-November, so you have a little bit more time to hopefully find fresh halibut in your grocery store!
I fell in love with halibut after our cruise to Alaska last year, I could not get enough of the fresh halibut and salmon, and of course, baked Alaska. Ethan has been a long-time halibut lover, so when I was browsing for a fish for our meal plan, this was perfect.
Pecan-crusted anything is delicious in my book, but paired with a flaky white fish and a delicious dijon-cream sauce?! I’m sold. It’s my favorite, for ever, and ever.
This would be perfect paired with your favorite green veggie and roasted potatoes. And if you want to get really serious, an oaked Chardonnay.
- ½ cup of Flour, all-purpose
- ¼ teaspoon of Sea Salt
- ½ teaspoon of Black Pepper
- 1 teaspoon of Dijon Mustard, coarse grain
- 1 Egg, large
- ½ cup + 2 tablespoons of Pecans, finely crushed
- ½ cup + 2 tablespoons of Breadcrumbs
- 4 Halibut Filets, 6 oz. each.
- 2 tablespoons of Butter
Dijon Cream Sauce
- ½ cup of Heavy Cream
- ¼ cup of Dijon Mustard, coarse grain
- Salt & Pepper, to taste
- Preheat your oven to 350 degrees. Prepare a baking sheet with aluminum foil and top with a wire rack, spray with nonstick spray.
- Combine the flour and salt & pepper in a shallow bowl. Set aside.
- In another shallow bowl, whisk the eggs and mustard together. Set aside.
- In the third shallow bowl, combine the pecans and breadcrumbs. Set aside.
- Dredge each halibut filet in the flour, shaking off the excess, then the egg mixture, shaking off the excess, and finally in the pecan mixture and pressing to adhere the pecans and breadcrumbs.
- Heat the butter in a shallow pan over medium heat. Sear the halibut in batches, for about 2 minutes per side, until crispy. Transfer to the prepared cookie sheet. Bake for 10 minutes.
- While the fish is baking, combine the cream and mustard in a small saucepan over low heat. Whisk constantly until warmed and thickened, about 3 minutes. Season with salt and pepper.