Pecan Crusted Wild Halibut

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



    Flour mix:
  • 2 tablespoons almond meal
  • 1 teaspoon grated lemon zest
  • 1 tablespoon dry onion flakes
  • 1/4 teaspoon unprocessed salt
  • 1/8 teaspoon black pepper
  • Egg Mix:
  • 1 large egg
  • 1 tablespoon coconut milk or almond milk
  • ½ teaspoon ground mustard, or 2 teaspoons Dijon mustard
  • Pecans:
  • 1/3 cup finely chopped pecans (not ground)
  • Fish:
  • 2 wild halibut fillets, or other delicate fish, about 1/2 pound total
  • 2 tablespoons coconut oil for cooking
  • Garnish:
  • Lemon wedges
  • 2 tablespoons fish oil, optional


  1. Flour mix: Combine almond meal, lemon zest, onion flakes, salt, and pepper on a small plate.
  2. Egg Mix: In a small bowl, whisk together the egg, milk, and mustard.
  3. Pecans: Place the chopped pecans on a third small plate.
  4. 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.
  5. Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
  6. Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
  7. Transfer the fillets to plates. Garnish with a drizzle of fish oil and lemon wedges. Serve.

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