Pecan Crusted Halibut with Lemon Wine Sauce
Author: Jan Tilley
Recipe type: Entree
Serves: 6 servings
A delightful and rich halibut recipe with a delicious lemon butter sauce.
- 6 (5 to 6 oz) halibut filets*
- ½ teaspoon each salt and ground black pepper
- 1½ cups Panko breadcrumbs
- ¾ cup chopped pecans
- ½ cup fresh grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon each dried parsley and dried dill weed
- 1 teaspoon lemon zest
- 1 teaspoon olive oil
- 2 tablespoons finely chopped shallots
- 1 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried dill weed
- Preheat oven to 425 degrees. Cover baking sheet with aluminum foil sprayed with cooking spray. Pat halibut filets dry with paper towel and season with salt and pepper. Place filets on baking sheet keeping them at least 1-inch apart.
- In separate bowl, combine breadcrumbs, pecans, and Parmesan cheese. Add melted butter, Dijon mustard, parsley, dill and lemon zest. Mix with fork until mixture is crumbly.
- Using your hands, divide crumb mixture evenly on top of each filet pressing topping into fish.
- Bake uncovered for 12 to 15 minutes depending on the thickness of your filets.
- Prepare sauce while halibut bakes. In a small skillet, over medium heat, add olive oil. When hot, add shallots and cook until translucent. Stir in wine, lemon juice, butter and dill. Reduce by one-half and drizzle over halibut when ready to serve.
- *For a less expensive fish, cod is a delicious substitute. Cook time will be only 8-10 minutes depending on thickness of fish.
Calories: 370 Fat: 12 grams Carbohydrates: 17 grams Sugar: 1 gram Sodium: 610 mg Fiber: 0 Protein: 38 grams Cholesterol: 105 mg