Recipes Nugget Markets Signature Recipes
Pecan-Crusted Halibut
- Prep time
- 10 minutes PT10M
- Cook time
- 15 minutes PT15M
- Yield
- 2–3 servings
- Difficulty
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.