Pecan-crusted halibut with a lemon wine sauce and lemon slices

Gary's Pecan Crusted Halibut with Lemon Wine Sauce

Name: Gary's Pecan Crusted Halibut with Lemon Wine Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 x 6oz Premier Catch Wild Pacific Halibut Fillets; salt & pepper; ½ cup panko; ½ cup chopped pecans, pulsed in a food processor to about the size of panko; ¼ cup grated parmesan cheese; 1 tbsp melted butter; 1 tsp creamy horseradish; 1 tsp dijon mustard; 1 tsp chopped fresh parsley; 1 tsp chopped fresh dill; ¾ tsp lemon zest; ½ tsp olive oil; ½ tsp olive oil; 1 tbsp finely chopped shallot; 3oz white wine, broth, or white wine vinegar (if using broth, add a touch more lemon juice for acidity; 1 tbsp lemon juice; 1 tbsp butter; salt and pepper to taste

From our customer Gary: wild Pacific halibut under a crust of chopped pecans, panko and Parmesan bound with dijon, horseradish and fresh herbs, with a lemon and white wine butter sauce poured around it. Rich, nutty and quietly impressive.

← Previous Recipe Next Recipe →

Raw halibut fillets on a plate with lemon and herbs on a marble background

Featured Seafood

Wild Pacific Halibut

$22.00

Shop Now

AmericanMain Course

Gary's Pecan Crusted Halibut with Lemon Wine Sauce

Author: Gary, Premier Catch

No ratings yet

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Embark on a culinary adventure with Gary's signature Pecan-Crusted Halibut with Lemon Wine Sauce. This beloved creation from our customer, Gary, masterfully combines the subtle sweetness of pecans, the tender succulence of halibut, and the vibrant zest of a lemon wine sauce. Ideal for an elegant dinner party or a refined meal at home, this exquisite dish promises to dazzle your guests and delight your palate.

Ingredients

Pecan Crusted Halibut:

2 x 6oz Premier Catch Wild Pacific Halibut Fillets
salt & pepper
½ cup panko
½ cup chopped pecans, pulsed in a food processor to about the size of panko
¼ cup grated parmesan cheese
1 tbsp melted butter
1 tsp creamy horseradish
1 tsp dijon mustard
1 tsp chopped fresh parsley
1 tsp chopped fresh dill
¾ tsp lemon zest
½ tsp olive oil

Lemon Wine Sauce:

½ tsp olive oil
1 tbsp finely chopped shallot
3oz white wine, broth, or white wine vinegar (if using broth, add a touch more lemon juice for acidity
1 tbsp lemon juice
1 tbsp butter
salt and pepper to taste

Directions

Preheat oven to 425°F. For easier clean up, cover a cookie sheet with aluminum foil and give it a coat of non-stick spray.
Pat the halibut fillets dry and season with salt & pepper and place on prepared cookie sheet. Do not crowd the pieces.
In a bowl, add the panko, chopped pecans, & parmesan cheese and stir to combine. Add melted butter, horseradish, Dijon, parsley, dill & lemon zest. Mix well.
Spoon the mixture over the top of the fillets evenly, pressing so it adheres to the fish. Drizzle or spray olive oil over the top and bake at 425°F for 12 to 15 minutes until fish is cooked through and topping is golden brown.
While the fish cooks, make the lemon wine sauce by heating olive oil on medium, when hot add shallots. Stir and cook for 2 to3 minutes until just beginning to soften. Turn heat to high and add wine & lemon juice, stir and cook for about 4 or 5 minutes until reduced some. Turn heat back to low and add butter, stir until melted, and all mixed in. Turn off heat, taste and add salt and pepper as needed.
Plate halibut and drizzle with lemon wine sauce.
Enjoy!

women-owned, family-run

Meet Premier Catch

We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

Our Story