Roxy15
New member
I love pecan coated salmon when I order it at restaurants and I bet this would be good too.
Pecan Crusted Halibut:
5 Individual Portions Of Halibut
5 T. Olive Oil, Divided
3/4 Cup All-Purpose Flour
1 Tsp. Salt, Divided
1/2 Tsp. Black Pepper, Divided
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
2 Large Eggs
1 Cup Raw Pecan Pieces
1/3 Cup Freshly Grated Parmesan Cheese
Pat halibut fillets dry with paper towel.
Thinly coat top of fillets with 1 T. of Olive Oil; set aside.
Process pecans through a food processor until they’re somewhere between sand and small pebbles in size.
Combine flour, onion powder, garlic powder, salt and pepper in a shallow bowl,
Whisk eggs in another shallow bowl.
Combine processed pecans and freshly grated Parmesan in a third shallow bowl.
Dredge each fillet first in flour mixture, shaking off excess.
Then dip in egg to coat, then place filler in pecan mixture, pressing pecans onto both sides of the fish and on the sides. Don’t be shy about getting pecans to stick all over by using your fingers.
Heat 4 T. of Olive Oil over medium heat.
When pan is hot, add fillets, two at a time.
Cook on one side for about 4 minutes-(watch that your pecans don’t burn, then flip and cook other side for 4 minutes, until fish is cooked through.)
View attachment 17450
Pecan Crusted Halibut:
5 Individual Portions Of Halibut
5 T. Olive Oil, Divided
3/4 Cup All-Purpose Flour
1 Tsp. Salt, Divided
1/2 Tsp. Black Pepper, Divided
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
2 Large Eggs
1 Cup Raw Pecan Pieces
1/3 Cup Freshly Grated Parmesan Cheese
Pat halibut fillets dry with paper towel.
Thinly coat top of fillets with 1 T. of Olive Oil; set aside.
Process pecans through a food processor until they’re somewhere between sand and small pebbles in size.
Combine flour, onion powder, garlic powder, salt and pepper in a shallow bowl,
Whisk eggs in another shallow bowl.
Combine processed pecans and freshly grated Parmesan in a third shallow bowl.
Dredge each fillet first in flour mixture, shaking off excess.
Then dip in egg to coat, then place filler in pecan mixture, pressing pecans onto both sides of the fish and on the sides. Don’t be shy about getting pecans to stick all over by using your fingers.
Heat 4 T. of Olive Oil over medium heat.
When pan is hot, add fillets, two at a time.
Cook on one side for about 4 minutes-(watch that your pecans don’t burn, then flip and cook other side for 4 minutes, until fish is cooked through.)
View attachment 17450