I love making halibut because it’s a hearty alternative to other white fish and different flavor to traditional salmon. This one is easy and creamy and very filling. I love the combination of Dijon mustard and butter. Sometime I add fresh tarragon to finish it with a little more spice.
1 cup all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 teaspoons coarse grained Dijon mustard
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
For the fish:
Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and 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 mixture to coat; drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
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 at 350 degrees for 10 minutes or until done. Serve with Dijon Cream Sauce.
Dijon Cream Sauce
1 cup heavy whipping cream or milk
1/2 cup coarse grained Dijon mustard
Freshly ground black pepper
¼ cup fresh tarragon (optional)
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. Add tarragon and drizzle over halibut.