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Pecan Crusted Halibut with Dijon Mustard Sauce

Servings 8 Servings


Pecan Crusted Halibut

  • 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 Mustard Sauce

  • 1 cup heavy whipping cream
  • 1/2 cup coarse grained Dijon mustard
  • Sea salt
  • Freshly ground black pepper


  • Preheat oven to 350° F.

Pecan Crusted Halibut

  • 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.

Dijon Mustard 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