Monsoon Coast

Pecan Crusted Halibut

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

Spices Used: Ethiopian Berbere

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