Pecan-crusted Halibut with Dijon Cream Sauce
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Ingredients
1 cup all-purpose flour
½ teaspoon sea salt
¾ teaspoon freshly ground black pepper
2 teaspoons coarse dijon mustard
2 large eggs
1 ¼ cups pecans, finely chopped
1 ¼ cups fresh or dried breadcrumbs
8 skinless halibut fillets (6 oz each)
¼ cup butter
Dijon cream sauce
To make
The crispy fish crust in this nut-crusted halibut recipe with Dijon cream Dijon sauce goes well with a creamy mustard sauce for a delicious special occasion dish.
Combine flour, salt and pepper in a shallow bowl. Whisk the mustard and eggs in another shallow bowl. Combine the pecans and breadcrumbs in a third shallow bowl.Roll each halibut fillet in the flour mixture, shaking off any excess. Dip halibut in egg mixture to coat; drain excess. Roll the halibut in the nut mixture, pressing lightly so that the fillet is covered on both sides.Melt 2 tablespoons of butter over medium-high heat. Add the fillets in batches and cook for 2 minutes on each side or until browned, adding butter as needed. Place the fillets on a baking sheet lined with foil. Bake at 350 ° C for 10 minutes or until cooked through. Serve with Dijon cream sauce.
Combine flour, salt and pepper in a shallow bowl. Whisk the mustard and eggs in another shallow bowl. Combine the pecans and breadcrumbs in a third shallow bowl.Roll each halibut fillet in the flour mixture, shaking off any excess. Dip halibut in egg mixture to coat; drain excess. Roll the halibut in the nut mixture, pressing lightly so that the fillet is covered on both sides.Melt 2 tablespoons of butter over medium-high heat. Add the fillets in batches and cook for 2 minutes on each side or until browned, adding butter as needed. Place the fillets on a baking sheet lined with foil. Bake at 350 ° C for 10 minutes or until cooked through. Serve with Dijon cream sauce.
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Author:Admin
Published: 11/20/2023 9:14 PM
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