By Lisa Fischer
Adapted from www.myrecipes.com
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
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
Freshly ground black pepper
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.