20-Minute Pecan Crusted Halibut
This quick and easy Pecan Crusted Halibut uses a honey mustard and lemon marinade to bring sweet and citrus to the flaky fish that is then coated with a crispy pecan crust.
Equipment
- Mortar and Pestle (optional)
- Reusable Baking Mat (optional)
- Pastry Brush (optional)
- Kitchen Thermometer (optional)
- Reusable Storage Bags (optional)
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
Instructions
- Preheat your oven to 425°F.
- Prep your halibut by cutting into individual portions (about 4 ounces each) and removing skin if necessary and patting dry with paper towels (try these bamboo paper towels for a more sustainable option!). Place halibut on a baking sheet lined with parchment paper or a reusable baking mat and set aside.
- To a small bowl, add the lemon juice and honey mustard and whisk to combine to make your marinade.
- Crush pecans using a mortar and pestle or by adding pecans to a storage bag and crushing with a rolling pin.
- In a separate bowl, prepare your crust by adding crushed pecans, panko, salt, and pepper and stirring.
- Use a pastry brush or spoon to brush an even layer of your honey mustard marinade onto both sides of the halibut.
- Use clean hands to press the crust into the halibut, coating it generously on both sides.
- Bake for 10-12 minutes until the internal temperature of the halibut reaches 125°F.
- Serve with lemon wedges (optional) and sides of choice. My favorite is this Purple Asparagus and Roasted Honey Gold Potatoes.
Notes
- If you don’t have Panko, you can replace it with any plain breadcrumbs.
- If you don't have honey mustard, you can easily make your own by mixing 2 tablespoons Dijon mustard with 2 teaspoons of honey.