PECAN CRUSTED HALIBUT WITH LEMON WINE SAUCE
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.
Provided by JB @ The Grateful Girl Cooks!
Categories Entree Entree-Seafood
Time 30m
Number Of Ingredients 20
Steps:
- 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!
Nutrition Facts : ServingSize 1 serving, Calories 508 kcal, Carbohydrate 16 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 655 mg, Fiber 2 g, Sugar 2 g
SAUTEED HALIBUT WITH PECAN SHALLOT TOPPING
Active time: 20 min Start to finish: 30 min
Time 30m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning once, until golden and just cooked through, 4 to 6 minutes total. Transfer to plates and keep warm, loosely covered with foil.
- Add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes. Add pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add butter and stir until melted.
- Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish.
LEMON- AND WINE-BAKED HALIBUT
Looking for a classic seafood dinner? Then check out this tasty halibut recipe that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°. Place fish in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with salt. Place dill weed sprig and lemon slice on each. Top with peppercorns. Pour wine over fish.
- Bake uncovered 20 to 25 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 90 mg, Fiber 0 g, Protein 32 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 0 g
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