Nut–crusted fish gives us beautiful texture and a toasty flavor. While many other recipes have you go through multiple steps using egg wash and flour, this one has been simplified for easy weeknight cooking. You can chop the nuts, prepare the salad greens/dressing, and line the baking pan before work to make it even faster.
Ingredients
- 1 pound halibut fillets
- ½ cup pecans ground
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt to taste
- Sprinkling of freshly ground black pepper and cayenne pepper to taste
- Salad greens dressed with balsamic vinaigrette
Servings:
Instructions
- Preheat oven to 350°. Sprinkle salt, black pepper and a little cayenne (if using) on both sides of the halibut fillet. With your fingers, press the ground pecans into both sides of the fillets just as you would if you were covering them with breadcrumbs.
- Heat the butter and olive oil in a skillet over medium heat, and add the nut-crusted fish, to brown. (You don't want the heat so high that it burns the nuts.) For halibut, try 3 minutes per side. Place on foil–lined baking sheet and bake for 10 minutes.
- Serve the fish on top of dressed salad greens.
