You’re going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.
My husband and I ushered in the New Year with a home cooked dinner, featuring Pecan Crusted Halibut With Lemon Wine Sauce. It was just the two of us this year, enjoying a delicious meal, a great movie (“Sully”) and a glass of champagne together. What a great start to the year!!!
We don’t buy halibut too often (it can be a bit pricey), but my husband found a fillet on sale for $14 and we got 3½ servings out of it! It ended up actually costing less per serving than a fast food meal! I found a recipe online that sounded wonderful, so I made it for us, and WE LOVED IT!!!!
The halibut is baked, with an amazing Panko breadcrumb/pecan/Parmesan crust on it. Once cooked, a lemon wine sauce is drizzled over the halibut, then served.
If you make the lemon wine sauce while the halibut is baking, this dish can be made in 30 minutes! (*Note: I cut recipe in half so my photos reflect that): Here’s how to make pecan crusted halibut:
Scroll Down for A Printable Recipe Card At The Bottom Of The Page
How To Make Pecan Crusted Halibut
First things first… make sure to preheat your oven to 425 degrees. While it is preheating, cover a cookie sheet with aluminum foil and give it a good coating of non-stick spray.
Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place halibut pieces onto the baking sheet. Keep pieces about 1/2-1 inch apart. Set aside.
Prepare The Pecan/Crumb Topping For The Halibut
In a separate bowl, combine Panko breadcrumbs, chopped pecans, and freshly grated Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest.
Mix these ingredients together with a fork until the mixture is fully combined. It will be crumbly and look like the photo below. This is the pecan crusted halibut topping!
Bake The Pecan Crusted Halibut
Now use a spoon and/or your clean hands and divide the mixture evenly on top of each piece of halibut. Cover the top completely, lightly pressing the crumbs onto the fish to get them to “stick”.
Scoop crumbs up that fall off fish and press them back onto fish. When all the halibut pieces are coated, drizzle each piece with a bit of olive oil.
Place the pecan crusted halibut into a preheated oven. Bake the fish at 425 degrees for 12-15 minutes, until cooked through and the crust is golden brown (mine took 15).
While The Halibut Bakes, Make The Lemon Wine Sauce
While the halibut is baking, make the lemon wine sauce. Heat olive oil in a saucepan on medium heat.
Once the oil is hot (but not smoking), add finely chopped shallots. Stir and cook for 2-3 minutes, until the shallots are cooked and slightly softened.
Turn the heat up to High. Pour in the wine and lemon juice. Bring to a boil, and continue to cook for 6-8 minutes (or 5-6 minutes if making a half recipe), until the liquid has reduced slightly.
Turn heat down to Low, and add the butter. Stir until the butter has melted and is incorporated into the sauce.
Remove the pan from the heat. Add fresh (or dried) chopped dill. Season with salt and pepper, to taste.
You will drizzle some of this delicious lemon wine sauce over the finished pecan crusted halibut!
Serve The Pecan Crusted Halibut
When the halibut is done baking, the crust will be a gorgeous golden brown color. The fish should be cooked through, and it will look like this:
Use a spatula to place the pecan crusted halibut onto individual serving plates. Drizzle some of that delicious lemon wine sauce over each piece, then serve and enjoy! I served the pecan crusted halibut with some rice, and a fresh vegetable medley on the side.
The fish flaked so easily, and the crumb topping with the drizzled lemon wine sauce was out of this world good. REALLY good.
I sure hope you will consider giving this recipe for pecan crusted halibut with lemon wine sauce a try. We felt like we had a gourmet meal for a fraction of the cost of ordering halibut at a restaurant… and it was absolutely delicious!
Hope you are looking forward to the New Year ahead with great anticipation for new adventures, making new friends, new (yummy) recipes to fix for the ones you love. May you find joy in serving others, and know the peace that comes from knowing how much God loves YOU… just as you are.
Looking For More SEAFOOD Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of seafood recipes! A few of my seafood recipes you might enjoy include:
- Orange and Rosemary Glazed Salmon
- Shrimp Scampi
- Pan-Seared Rockfish with Fresh Herbs
- Roast Cod with Garlic Bacon Butter
- Grilled Garlic Butter Halibut
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↓↓ PRINTABLE RECIPE BELOW ↓↓
You're going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.
- 6 (6-8 ounces each) halibut fillets, skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1½ cups Panko (Japanese breadcrumbs)
- 1 cup chopped pecans (can substitute walnuts)
- 1/2 cup freshly grated Parmesan cheese
- 2 Tablespoons melted butter
- 1 Tablespoon creamy horseradish
- 1 Tablespoon Dijon mustard
- 1 Tablespoon chopped fresh flat-leaf parsley (can substitute dried parsley)
- 1 Tablespoon chopped fresh dill (can substitute dried dill weed)
- 1 teaspoon lemon zest
- 1 Tablespoon olive oil
- 1 teaspoon olive oil
- 2 Tablespoons finely chopped shallots
- 1 cup dry white wine
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons butter
- 2 Tablespoons chopped fresh dill (can substitute dried dill weed)
- Salt and black pepper , to taste
Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep pieces about 1/2-1 inch apart.
In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix with a fork until mixture is crumbly.
Using a spoon and/or your hands, divide crumb mixture evenly on top of each fillet. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425° F for 12-15 minutes, until cooked through and crust is golden brown.
While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.
When halibut is done, crust will be a gorgeous golden brown color, and fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Serve, and enjoy!
Caloric calculation based on using 6 ounce halibut fillet per serving.
Here’s one more to pin on your Pinterest boards!