Pecan-Crusted Halibut With Dijon Cream Sauce

1. 1

   Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.

2. 2

   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.

3. 3

   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 at 350u00b0 for 10 minutes or until done. Serve with Dijon Cream Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.