Name: Gary's Pecan Crusted Halibut with Lemon Wine Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 x 6oz Premier Catch Halibut Fillets; salt &amp; pepper; ½ cup panko; ½ cup chopped nuts (Pecans, Macadamia, Walnut, pulsed in food processor to about size of Panko); ¼ cup grated parmesan cheese; 1 tbsp melted butter; 1 tsp creamy horseradish; 1 tsp dijon mustard; 1 tsp chopped fresh parsley; 1 tsp chopped fresh dill; ¾ tsp lemon zest; ½ tsp olive oil; ½ tsp olive oil; 1 tbsp finely chopped shallot; 3oz white wine, broth, or white wine vinegar (if using broth, add a touch more lemon juice for acidity; 1 tbsp lemon juice; 1 tbsp butter; salt and pepper to taste

Gary's Pecan Crusted Halibut with Lemon Wine Sauce

Rated 4.5 stars by 4 users

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Embark on a culinary adventure with Gary's signature Pecan-Crusted Halibut with Lemon Wine Sauce. This beloved creation from our customer, Gary, masterfully combines the subtle sweetness of pecans, the tender succulence of halibut, and the vibrant zest of a lemon wine sauce. Ideal for an elegant dinner party or a refined meal at home, this exquisite dish promises to dazzle your guests and delight your palate.

Author:

Gary

Ingredients

Pecan Crusted Halibut:

2 x 6oz Premier Catch Halibut Fillets
salt & pepper
½ cup panko
½ cup chopped nuts (Pecans, Macadamia, Walnut, pulsed in food processor to about size of Panko)
¼ cup grated parmesan cheese
1 tbsp melted butter
1 tsp creamy horseradish
1 tsp dijon mustard
1 tsp chopped fresh parsley
1 tsp chopped fresh dill
¾ tsp lemon zest
½ tsp olive oil

Lemon Wine Sauce:

½ tsp olive oil
1 tbsp finely chopped shallot
3oz white wine, broth, or white wine vinegar (if using broth, add a touch more lemon juice for acidity
1 tbsp lemon juice
1 tbsp butter
salt and pepper to taste

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Directions

Preheat oven to 425 degrees . For easier clean up, cover a cookie sheet with aluminum foil and give it a coat of non-stick spray.
Pat the halibut fillets dry and season with salt & pepper and place on prepared cookie sheet. Do not crowd the pieces.
In a bowl, add the panko, chopped nuts, & parmesan cheese and stir to combine. Add melted butter, horseradish, Dijon, parsley, dill & lemon zest. Mix well.
Spoon the mixture over the top of the fillets evenly, pressing so it adheres to the fish. Drizzle or spray olive oil over the top and bake at 425o for 12 to 15 minutes until fish is cooked through and topping is golden brown.
While the fish cooks, make the lemon wine sauce by heating olive oil on medium, when hot add shallots. Stir and cook for 2 to3 minutes until just beginning to soften. Turn heat to high and add wine & lemon juice, stir and cook for about 4 or 5 minutes until reduced some. Turn heat back to low and add butter, stir until melted, and all mixed in. Turn off heat, taste and add salt and pepper as needed.
Plate halibut and drizzle with lemon wine sauce.
Enjoy!

Recipe Note

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