Pecan Crusted Halibut

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Use any mild tasting white fish such as grey cod, bass or snapper. Pecans are rich and buttery and result in a really crispy fillet without frying.

Ingredients

1 LB Halibut fillet

⅓ cup flour

1 egg, beaten with 1 tsp milk

⅓ cup panko

⅓ cup roasted pecans, chopped fine

½-1 tsp Ethiopian Berbere

Salt and pepper to taste

Instructions

1

Preheat oven to 400°F.

2

Rinse the fish and pat dry.

3

Place flour on a plate and add a bit of salt and pepper and mix together.

4

Beat egg in another wide bowl.

5

On another plate, mix panko, chopped pecans and Ethiopian Berbere.

6

Dredge each fillet in flour, then egg, then coat in pecan-panko mix and sprinkle with a little extra salt.

7

Place fish on a baking sheet lined with parchment paper.

8

Bake fish at 400 for 8-10 minutes depending on thickness of the fillet.

9

For the last 2 minutes broil the fish until crust browns.

10

Serve with slices of lemon and chopped herbs