Pecan Crusted Halibut

I picked up this month’s issue of Grit and found a wonderful recipe for Pecan Crusted Halibut that I’m eager to try. I have only tried cooking pecan crusted fish once and it came out well, I liked it, but it didn’t stick very well, so perhaps I will better succeed with this one.

From the magazine: 

“Fish is an essential part of the human diet. Aside from being an excellent source of protein, fish is easy to digest and has a yard-long list of healthy attributes. Fish, particularly fatty fish like wild salmon and mackerel, contains high levels of long-chain omega-3 fatty acids, known as EPA and DHA. Countless studies indicate that omega-3s promote optimal health by strengthening the immune system, lowering blood pressure, and positively affecting the nervous and cardiovascular systems.”

This recipe is easily adaptable. You can substitute cod or salmon, and as an alternative to crushed pecans you could use hazelnuts, almond meal or breadcrumbs with equally fabulous results.


• 1/4 cup crushed pecans
• 1 clove garlic, minced
• 1 tablespoon extra-virgin olive oil or melted butter
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1-1/2 teaspoons fresh lemon juice or vinegar
• 1-1/2 teaspoons chopped fresh cilantro, basil, tarragon, or herb of your choice, or 1/2 teaspoon dried
• Pinch of salt
• 2 6-ounce wild Alaskan halibut fillets
• Lemon wedges for serving


1. Preheat oven to 425 F. Line baking sheet with parchment paper.

2. In small bowl, combine pecans, garlic and oil, and combine well.

3. In separate bowl, combine mayonnaise, sour cream, lemon juice, herbs and salt.

4. Place halibut fillets on prepared baking sheet. Spoon 1 tablespoon mayonnaise sauce over each fillet, then sprinkle each piece with half the pecan mixture, and lightly press down using back of a spoon.

5. Bake fish for 15 minutes, or until opaque and hot in center. Broil for 1 minute to finish and brown topping. Serve with remaining sauce and lemon wedges.

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