Nut Crusted Fish

You can use any kind of nut for this dish but pecans are my favorite. The same goes for the fish as well.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup all-purpose flour
• 1⁄2 teaspoon sea salt
• 3⁄4 teaspoon fresh ground black pepper
• 2  teaspoons  coarse grained Dijon mustard
• 2  large eggs
• 1 1⁄4 cups  nuts, finely chopped (pecans are my favorite)
• 1 1⁄4 cups  breadcrumbs (fresh or dried)
• 8 (6 ounce)  skinless halibut fillets
• 1⁄4 cup butter

• CREAM SAUCE

• 1  cup heavy whipping cream
• 1⁄2 cup  coarse grained Dijon mustard
•  salt & freshly ground black pepper, to taste

Directions

1. Preheat oven to 350 degrees F.
2. Combine flour, salt, and pepper in a shallow bowl. Whisk mustard and eggs in another shallow bowl. Combine pecans and breadcrumbs in a third shallow bowl.
3. Dredge each halibut fillet in flour mixture, shaking off excess. Dip halibut in egg mixture to coat, drain excess. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
4. Melt 2 tablespoons butter over medium heat. Add fillets, in batches, and cook until lightly browned, adding additional butter as needed (2 minutes on each side). Arrange fillets on a foil-lined baking sheet.
5. Bake until done (10 minutes).
6. While fish is baking, combine cream and Dijon mustard in a medium saucepan. Whisk constantly over low heat 3 minutes or until heated. Season to taste with salt and pepper.
7. Serve immediately.