By Lisa Fischer

Adapted from www.myrecipes.com

 

INGREDIENTS

1 cup all-purpose flour

1/2 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

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

 

INSTRUCTIONS

Heat oven to 350 degrees.

Combine flour, salt, and pepper in a shallow bowl. Whisk 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 to coat; drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of fillets.

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 for 10 minutes or until done. Serve with Dijon Cream Sauce. Recipe follows. 

 

Dijon Cream Sauce

1 cup heavy whipping cream

1/2 cup coarse-grained Dijon mustard

Sea salt

Freshly ground black pepper

 

INSTRUCTIONS

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.

 

READ MORE: Fish Tales – Arkansas Seafood Bucket List