Pecan Crusted Halibut with Dijon Mustard Sauce is a simple, healthy seafood and sauce recipe that was given to me from my dear friend, John of Afishionados. Using a searing technique and then finishing the fish off in the oven makes this dish quick and simple to make. And you’re gonna LOVE the way this fresh fish tastes!
Hey foodies! Gosh, it’s been a little bit since I’ve gotten any great recipes up here for ya. I’ve been busy helping some friends with their terrific businesses lately and they’re doing great! Luckily, most of my good friends are foodies too and they help a sister out now and again. I know, I’m very lucky!
Today’s recipe comes straight from the fish expert, John LaFontaine of Afishionados. He makes this for the classes he gives in his shop and everyone LOVES it, including me! Halibut is a fantastic fish and John always has the freshest (never frozen) selections.
Let’s get busy! You’ll want to take your fresh fish out of the fridge while you’re preparing the ingredients for it. It needs to sit at room temperature for at least 15 minutes. This helps the crust stay on when you do the searing part.
Preheat your oven to 350 degrees F.
Coat the fish with a flour, salt and pepper mixture first. (all the ingredients and instructions are in a handy printout below for you.)
Next, dip the flour coated fish in an egg and mustard mixture.
Finally, press the fish into a pecan and bread crumb mixture. I used panko bread crumbs on mine.
Heat a skillet on medium heat and melt some butter. Brown each side of the fish on all sides (about 2 minutes per side, depending on your stove)
Lay the browned fish on a baking sheet, lined with foil. Bake in the oven for 10 minutes. The internal temp should be 130 to 135 degrees F.
While the fish is being finished off, combine some cream and Dijon mustard in a small sauce pan. (I used my own homemade spicy brown mustard here.) Heat on low and whisk for 3 minutes. Season with salt and pepper to taste. Set aside for serving with the fish.
Once the fish is done, serve with the sauce and ENJOY! Man, this stuff is really good!
I’m super happy John gave me this recipe to share with you fine folks because it definitely is a keeper. If you love fish and you happen to be around this area, you’ll want to visit Afishionados to get the best in town. Tell ’em Connie sent ya!
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
- 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
- 1 cup heavy whipping cream
- 1/2 cup coarse grained Dijon mustard
- Sea salt
- Freshly ground black pepper
- Preheat oven to 350° F.
- Combine flour, salt, and pepper in a shallow bowl.
- Whisk the 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 for 10 minutes or until done.
- Serve with Dijon Cream Sauce.
- Combine cream and Dijon mustard in a medium saucepan.
- Whisk constantly over low heat 3 minutes or until heated.
- Season to taste with salt and pepper
Recipe by Connie Murray @Happybellyfoodie.com via John Lafontaine from Afishionados in Florence, KY