Amanda’s Pecan-Crusted Halibut

Amanda Titus

6 halibut filets
1 3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
3 large eggs
1 tablespoon Dijon mustard
7 ounces crushed pecans
1 3/4 cup plain breadcrumbs
6 tablespoons unsalted butter

Preheat oven to 350 degrees F.
Combine flour, salt and pepper in mixing bowl. In another bowl, whisk eggs and mustard. In another bowl, combine pecans and breadcrumbs.
Set the 3 bowls in a row, with baking sheet at the end. First dredge each fillet in flour, shaking excess back into bowl. Then dip fillets in egg mixture to coat, and place in pecan mixture. Press lightly to coat both sides of fillet with nuts
and place fillet on baking sheet. Repeat with remaining filets.
Melt 2 tablespoons butter in large sauté pan over medium heat. Add as many fillets as will comfortably fit in pan. Cook about 3 minutes per side, or until light brown. Repeat, adding butter as necessary to sauté fillets.
Arrange sautéed fillets on baking sheet and bake 10 to 15 minutes, or until cooked thorough. Serve!