Halibut is the finest of the white, flaky fish varieties; I like to think of it as the “rich man’s cod.” Its rich, succulent texture yields to the fork nicely, and it’s versatile and delicious in many different preparations.
As an alternative to crushed pecans you could use macadamia nuts or almonds with equally fabulous results.
- 4 pieces thick skinless halibut fillets (1¼-inch-thick, about 6 ounces each)
- sea salt
- organic black pepper
- 1 large organic egg, beaten
- ¾ cup finely chopped organic pecans
- ¼ cup organic extra-virgin olive oil
- Preheat oven to 350-degrees F.
- Sprinkle all sides of halibut with salt and pepper.
- Place beaten egg in a small dish. Dip one side of halibut in egg mixture to coat; drain excess. Press egg-coated side of halibut in chopped pecans, pressing slightly to coat fillet.
- Heat oil in a 12-inch heavy oven-safe skillet over moderately high heat until hot but not smoking, place fillets, pecan-coated side down in pan and sear for about 2 minutes, turn fillets over, and transfer to oven. Bake at 350-degrees F for 10 minutes or until flakey.