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.
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
Preheat oven to 400°F.
Rinse the fish and pat dry.
Place flour on a plate and add a bit of salt and pepper and mix together.
Beat egg in another wide bowl.
On another plate, mix panko, chopped pecans and Ethiopian Berbere.
Dredge each fillet in flour, then egg, then coat in pecan-panko mix and sprinkle with a little extra salt.
Place fish on a baking sheet lined with parchment paper.
Bake fish at 400 for 8-10 minutes depending on thickness of the fillet.
For the last 2 minutes broil the fish until crust browns.
Serve with slices of lemon and chopped herbs