Pecan-crusted Halibut with Dijon Cream Sauce

Pecan-crusted Halibut with Dijon Cream Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • Dijon Cream Sauce
  • ½ teaspoon sea salt
  • 1 cup all-purpose flour
  • 2 teaspoons coarse grained Dijon mustard
  • 2 large eggs
  • 8 (6-ounce) skinless halibut fillets
  • ¼ cup butter
  • + 3 more ingredients
    • 1 ¼ cups pecans, finely chopped
    • ¾ teaspoon freshly ground black pepper
    • 1 ¼ cups fresh or dried breadcrumbs

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 mixt...

View full recipe at My Recipes

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