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Recipes Nugget Markets Signature Recipes

Pecan-Crusted Halibut

Prep time
10 minutes PT10M
Cook time
15 minutes PT15M
Yield
2–3 servings
Difficulty
2 out of 5 on the difficulty scale
Pecan-Crusted Halibut Nugget Markets signature recipes

The nut crust's earthiness complements the halibut's mild flavor and firm texture, creating a combination that pairs well with most any starch and vegetable. Dinner awaits! 

Ingredients

  • 1 pound boneless skinless halibut
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 egg, whipped
  • ½ cup toasted pecans, chopped
  • ¼ cup vegetable oil
  • 2 tablespoons unsalted butter
  • 1 bunch chives, chopped

Preparation

Heat oven to 400°F. 

Season both sides of halibut fillets with salt and pepper and then dredge in flour. Dip each fillet in egg, then coat in chopped pecans.

Heat a heavy-bottomed, oven-safe sauté pan on medium heat. Add the oil and then the pecan-coated fillets. Cook undisturbed for 1–2 minutes, until the coating is golden brown. Flip the halibut over and place the entire pan in the oven. Cook 5–7 minutes, to an internal temperature of 145°F.

Remove halibut from pan to a serving dish. Place pan back on medium heat and add the butter. Let butter melt, begin to foam and brown. Add the chives to the butter and season with salt and pepper. Spoon chive brown butter over the top of each fillet and serve.

Techniques used in this recipe:

dredge
dredge: to coat food with a dry ingredient such as flour or bread crumbs.

Pair with

  • Chardonnay

    A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

  • Merlot

    This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.

  • Pinot Noir

    Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.

  • Pinot Gris

    An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!

  • Viognier

    Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.

  • Sauvignon/Fume Blanc

    Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".

  • Champagne

    Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.