Pecan Crusted Fish with Dijon Cream Sauce
Total Time 30 minutes
Prep Time 15 minutes
½ cup all purpose flour
2 large eggs
1 cup finely chopped pecans
1 cup panko breadcrumbs
6 (6-oz) halibut fillets
¼ cup butter, melted
1 cup heavy cream
½ cup whole grain mustard
Preheat oven to 400°F. Place flour in a shallow dish; season with salt and pepper, if desired. Lightly beat eggs in a separate shallow dish. Stir together pecans and breadcrumbs in a third shallow dish.
Dredge fish in flour mixture; dip in beaten egg and dredge in pecan mixture to coat. Place on a lightly greased wire rack over a rimmed baking sheet; drizzle with melted butter.
Bake 15 to 20 minutes or until fish flakes easily.
Meanwhile, combine cream and mustard in a saucepan; simmer 5 to 8 minutes or until slightly thickened. Season with salt and pepper, if desired. Serve sauce over fish.