Pecan-crusted Halibut with Dijon Cream Sauce

Yield: Makes 8 servings

Ingredients

• 1  cup  all-purpose flour
• 1/2  teaspoon  sea 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
• Dijon Cream Sauce

Preparation

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