Daily Archives: July 7, 2009

Pecan-crusted halibut with dijon cream sauce


This recipe came from my proto-sister-in-law, Merissa, who I’ve blogged about before.

This one is made with halibut, which is normally very expensive, unless you go to Costco. I found this for $10 per pound, a far cry from the $24 per pound I’ve seen at the local market.

Not fishy at all, this dish smells as good as it tastes. Pecans roasting in butter? Dijon whipped with cream? Yum! I made my classic couscous along with it (cook according to directions, except use chicken stock for water and add golden raisins, toasted pine nuts and herbs – this time, I used cilantro. Add the herbs and nuts last. Almonds are also good.).

Ingredients for fish:

1 c. all-purpose flour

1/2 tsp salt

3/4 tsp pepper

2 tsp dijon mustard (coarse or regular, who cares?)

2 large eggs

1 cup chopped pecans

1 cup breadcrumps, fresh or dry (I always use dry)

Eight 6-oz. halibut fillets (or however much you want to cook, no matter. I used 1 lb. of halibut cut into smaller portions)

2 T butter


Heat oven at 350. Combine flour, salt, pepper in a shallow bowl. In another bowl, whisk mustard and eggs. In a third bowl, combine bread crumbs and pecans.

Dredge each halibut piece first in the flour mixture, shake, then egg, let drip, then pecan crumbs, pressing to get more pecans to stick. Repeat with all pieces.

Meanwhile, melt 2 T of butter over medium heat (I recommend a nonstick skillet). Add fillets, in batches if you have to, and cook 2 minutes per side, or until lightly browned. Add additional butter, as needed.

When all the fillets are done, place them on a foil-lined baking pan and pop in the oven for 10 minutes or until the fish is pretty firm to the touch and easily flakes.

Now, make the couscous and the cream sauce:

Whisk 1 c. heavy cream with 1/2 c. dijon mustard and a dash of salt and pepper in a small saucepan. Whisk over low heat for three minutes, or until heated.

To serve, put some couscous on the plate, then a fillet of fish, then a few spoonfuls of the sauce. Enjoy, friends!