This 15-minute dinner is a new discovery! Today I found gorgeous wild halibut at my local grocery. Oh boy! Pecan crusted fish is easy to make, mouth-watering, and highly nutritious. A simple home-cooked meal often tastes better than any of those fancy restaurants, plus it’s Paleo and wild! The dry onion flakes add a zing of flavor – find them in the bulk section of most healthy groceries. I served it with a fermented veggie salad. The final garnish was a drizzle of fish oil on top of the cooked halibut, for a tasty dose of healthy Omega-3’s. Serves 2.
Pecan Crusted Wild Halibut
- 2 tablespoons almond meal
- 1 teaspoon grated lemon zest
- 1 tablespoon dry onion flakes
- 1/4 teaspoon unprocessed salt
- 1/8 teaspoon black pepper
- 1 large egg
- 1 tablespoon coconut milk or almond milk
- ½ teaspoon ground mustard, or 2 teaspoons Dijon mustard
- 1/3 cup finely chopped pecans (not ground)
- 2 wild halibut fillets, or other delicate fish, about 1/2 pound total
- 2 tablespoons coconut oil for cooking
- Lemon wedges
- 2 tablespoons fish oil, optional
- Flour mix: Combine almond meal, lemon zest, onion flakes, salt, and pepper on a small plate.
- Egg Mix: In a small bowl, whisk together the egg, milk, and mustard.
- Pecans: Place the chopped pecans on a third small plate.
- Dredge each halibut fillet in the almond meal mixture, turning it to coat all sides. Then dip in the egg mixture to coat; then press it onto the pecans, turning to coat all sides.
- Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
- Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
- Transfer the fillets to plates. Garnish with a drizzle of fish oil and lemon wedges. Serve.
©Copyright Jane Barthelemy 2012
No Replies to "Pecan Crusted Wild Halibut"