- Prep time
- 10 minutes PT10M
- Cook time
- 15 minutes PT15M
- 2 servings
The nut crust's earthiness compliments the halibut's mild flavor and firm texture for a combination that pairs well with most any starch and vegetable. Dinner awaits!
- 2 8 oz. boneless halibut fillets
- ¼ cup toasted pecans
- ¼ cup all-purpose flour
- ⅓ cup canola oil
- 2 teaspoons salt
- 2 teaspoons pepper
Preheat oven to 400º F. Grind nuts in a spice grinder until a coarse powder forms, pulsing the grinder so as not to overwork the nuts. Mix the nut powder, flour, salt and pepper in a medium workbowl until well combined. In a large frying pan, heat oil over high heat until it ripples before it begins to smoke. Dredge the halibut fillet in the seasoned nut-flour dredge then carefully place into the hot oil. Allow the fish to sear on medium-high heat for 3-4 minutes, turn over and finish in the oven for an additional 8-10 minutes or until a probe thermometer inserted into the thickest part of the fillet reads 145º F. Serve immediately with your favorite starch and veggies.
Techniques used in this recipe:
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.