20-Minute Pecan Crusted Halibut

Name: 20-Minute Pecan Crusted Halibut
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces halibut (individual 4-ounce portions); 1 tablespoon lemon juice (1 lemon = approx. 4 tablespoons juice); 2 tablespoons honey mustard; ¼ cup pecans (crushed); ¼ cup panko breadcrumbs; ¼ teaspoon salt; ¼ teaspoon black pepper

By Marley Goldin

on August 22, 2022

last updated September 2, 2025

Jump to Recipe

5 from 6 votes

This post may contain affiliate links. Please read my disclosure policy.

This quick and easy Pecan Crusted Halibut uses a sweet and citrusy marinades on the flaky fish that is then coated with a crispy pecan crust.

Craving a quick and easy fish dish? This 20-Minute Pecan Crusted Halibut hits all the right notes with its perfect balance of savory and sweet flavors, a tender, flaky interior, and a delightfully crispy exterior.

If you’re like me and love the contrast of textures in nut-crusted fish, this recipe is a must-try—just like my popular Almond Crusted Salmon.

Not only is this dish ready in just 20 minutes, but it also requires only one sheet pan, making it both delicious and effortlessly simple. A definite go-to of mine as a busy mom who never settles for boring meals.

The combination of honey mustard’s sweetness, the bright citrus from lemon, and the rich nuttiness of pecans creates a flavor experience you won’t forget.

Pecan Crusted Halibut on a plate with lemon wedges sliced open to reveal flaky inside

Pecan Crusted Halibut Ingredient Highlights

This recipe was developed for individual portions of fresh, skinless halibut, about 4 ounces per portion. If you’re using frozen halibut, make sure to thaw it before following this recipe.

You can thaw frozen fish overnight in the refrigerator or add it to a plastic or reusable storage bag and submerge the bag in cold water for about 45 minutes to defrost.

The honey mustard adds a subtle sweetness to this dish, which complements the pecans. If you don’t have honey mustard on hand, you can easily make your own by mixing 2 tablespoons Dijon mustard with 2 teaspoons honey.

You only need 1 tablespoon of lemon juice, which is equivalent to the juice of approximately 1/4 of a large lemon. As for the pecans, you can buy them crushed of use whole pecans and crush them at home.

Panko gets the crispiest, but if you have other breadcrumbs on hand, you can easily use those instead.

Overhead picture of all ingredients needed for Pecan Crusted Halibut on a white tile background - Pecans, Salt, Lemon Juice, Halibut, Honey Mustard, Panko, Pepper

Baked Pecan Crusted Halibut Tips and Tricks

How I Get Crispy Pecan-Crusted Halibut without Frying

Start by making your quick marinade. Squeeze your lemon juice into a small mixing bowl first. This will give you an opportunity to remove any lemon seeds if they fall into your bowl.

Then, add your honey mustard and stir to combine. Set it aside.

The pecans need to be crushed so that you can more easily form a crust for your halibut with them. Ideally, you will have some remaining larger chunks and some pieces that break down into fine dust.

I like to use my mortar and pestle to crush the pecans, but you can also add your cookies to a large storage bag and use a rolling pin to crush them.

You can use a blender or food processor, but you may find that all of your pecans break down completely, and it’s best to keep some larger pieces.

Add your crushed pecans to a bowl with the panko, salt, and pepper and mix. This mixture will act as an outer crust for your halibut.

Adding panko to the crust is a really great way to ensure it’s extra crispy!

Before you start cooking, it’s best to dry your halibut in order to get the best texture.

Place your halibut filets in between two paper towels and press down lightly to pat dry to remove excess moisture. This will avoid a mushy texture and allow for the crispiest exterior.

Add your halibut to a baking sheet lined with parchment paper or a reusable baking mat. Use a spoon or pastry brush to coat both sides of the fish with a thin layer of your honey mustard and lemon marinade.

Using clean hands, grab a handful of your pecan crust mixture and lightly press it into your fish. This recipe makes enough crust to generously coat two individual 4-ounce portions of halibut.

Halibut, when cooked correctly, is super juicy and flaky. To avoid drying it out, it’s important not to overcook it. The optimal internal temperature for halibut is 130°F.

If you’re worried about overcooking it, use a kitchen thermometer to monitor the temperature!

Squeezing lemon juice into bowl to mix with honey mustard to coat halibut. — Whip up a quick 2-ingredient halibut marinade by mixing together lemon juice and honey mustard.

Using pestle and mortar to crush pecans. — Crush the pecans, leaving some larger pieces.

Pouring crushed pecans into mixing bowl to make crust. — Mix together the crushed pecans, panko, salt, and pepper.

Using paper towel to dry off excess moisture from fresh halibut. — Pat dry the halibut with paper towels to absorb and excess moisture.

Using a pastry brush to add honey mustard and lemon mixture to halibut in even layer. — Brush the honey mustard and lemon juice mixture over your fish.

Using clean hands to press pecan crust into halibut. — Push the crust into the fish in an even layer.

Serving Oven-Baked Halibut with Pecan Crust

This halibut has a wide variety of flavor profiles including sweet, nutty, and citrusy. It pairs deliciously with a variety of sides!

Of course, like any main dish, this Pecan Crusted Halibut can be served with any vegetable like these Sweet and Salty Brussels Sprouts or Garlic Lemon Asparagus.

I also love serving this halibut over a quick and simple salad like this Spinach Arugula Salad.

2 plates of Pecan Crusted Halibut with honey mustard

How I Store and Reheat Halibut with Pecan Crust

Once cooked, your Pecan Crusted Halibut will last in an airtight container in the refrigerator for up to 4 days. You can also freeze your crispy crusted halibut for up to 3 months.

To reheat the halibut, thaw in the refrigerator overnight if frozen, and bake your pecan crusted halibut for a second time at 275°F for about 15-20 minutes, or until the internal temperature reaches 130°F.

Want to sharpen your kitchen skills?