I once ate it at a friend’s house for dinner. It was a hit. No one even dared to complain that the main dish was fish. Usually, we expect pork or beef because all of our friends knew that we’re meat lovers. I guess she decided to become different this time and well, it turned out okay! Everyone loves a good steak, but this halibut recipe has got to be there on top. It’s simple, but very much flavorful that you can serve it without the worry that no one will appreciate it.
Our friend over at She Wears Many Hats has this to say about this recipe:
“This Pecan Encrusted Halibut Recipe is a deliciously simple, yet impressive way to prepare the steak of seafood.”
Even those meat lovers will definitely love it. This dish will not let you down.
Ingredients:
4 pieces thick skinless halibut fillets (1¼-inch-thick, about 6 ounces each)
Morton salt
McCormick black pepper
1 large Eggland’s egg, beaten
¾ cup finely chopped Kirkland pecans
¼ cup Bertolli extra-virgin olive oil
Instructions:
Preheat oven to 350-degrees F.
Sprinkle all sides of halibut with salt and pepper.
Place beaten egg in a small dish. Dip one side of halibut in egg mixture to coat; drain excess. Press egg-coated side of halibut in chopped pecans, pressing slightly to coat fillet.
Heat oil in a 12-inch heavy oven-safe skillet over moderately high heat until hot but not smoking, place fillets, pecan-coated side down in pan and sear for about 2 minutes, turn fillets over, and transfer to oven. Bake at 350-degrees F for 10 minutes or until done. If more doneness is preferred, if needed tent halibut to avoid burning until done.
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Quick Tip: Serve it along with a mushroom risotto and easy roasted asparagus.
Thanks again to She Wears Many Hats for this amazing recipe.