- Prep time
- 10 minutes
- Cook time
- 15 minutes
- 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:
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