Crusted Halibut and Pecan Brussel Sprouts

Easy and delicious recipe for fish and veggies! Best served with rice or mashed potatoes. You could also use Wahoo or Mahi Mahi if your prefer.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  halibut fillets
• 1⁄4 cup butter, melted
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cumin
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon  dry ground mustard
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 cup  finely chopped pecans
• 3⁄4 cup  shredded coconut
• 2  tablespoons  plain breadcrumbs
• 2 (8 ounce) cans pineapple tidbits, drained
• 1  large mango, diced
• 1⁄2 medium  red pepper, diced
• 1⁄4 cup red onion, diced
• 2  green onions, chopped
• 1  tablespoon red wine vinegar
• 2  tablespoons  chopped cilantro
• 1⁄2 tablespoon olive oil
• 1⁄4 teaspoon salt
• 2  tablespoons  balsamic vinegar
• 1⁄4 cup  coursely chopped pecans
• 16 -24  halved Brussels sprouts (fresh)

Directions

1. Prepare Halibut.
2. Preheat oven to 400 degrees.
3. Melt butter into a bowl.
4. Mix in salt, paprika mustard and cayenne with butter.
5. In a seperate bowl mix together coconut, finely chopped pecans, bread crumbs and cumin.
6. Dip halibut in butter and then place into dried mix bowl. Thouroughly coat fish.
7. In a stainles steel pan, heat 1tbsp oil on medium high heat. Place fish filets into pan for one minute to sear.
8. Turn filets and place pan into oven for 10 minutes.
9. Prepare Brussel Sprouts.
10. In a pan on med high heat pour remainder of butter mixture and vinegar.
11. Mix brusell sprouts and cook stirring occasionally for about 5 minutes.
12. Pour in coursely chopped pecans and cook for another 5 minutes.
13. Prepare Salsa.
14. Add remaining ingedients into a small food processor. Pulse on low. Spoon on top of fish when serving. Garnish with extra cilantro.