Pecan and Brown Sugar-Encrusted Halibut

Why save a beautiful piece of fish for a special occasion or a night out at a fancy restaurant when you can make it at home anytime? I know halibut ain’t cheap, but it’s certainly worth a splurge here and there . . . and you won’t pay $45 for an entree if you’re cooking this at home. Best of all, this pecan and brown sugar-encrusted halibut is really easy to cook and tastes leaps and bounds better than similar versions I have had at restaurants. 

The match-made-in-heaven combo of pecans and brown sugar cooked in butter makes the already-amazing halibut shine without covering up its pure and natural flavor. I like to serve this fish over simple mashed sweet potatoes and alongside some garlicky sauteed greens. So lovely!


2 halibut fillets

⅓ c. pecans, finely chopped

1 Tbsp. brown sugar

1 egg, beaten

2 Tbsp. butter

Salt and pepper

Preheat the oven to 350 degrees. 

Pat the halibut dry and season both sides with salt and pepper. Set up a pecan encrusting “station” by pouring the beaten egg onto a small dish and combine the pecans and brown sugar on another small dish next to it. 

To encrust the pecans, dip one side of the halibut in the egg and then press the eggy side into the pecan and brown sugar mixture. Only coat one side in the mixture.

Heat butter in a skillet over high heat, being careful not to let the butter burn. As soon as it is melted, go! Gently place the pecan side down and sear for 2 minutes. Flip over and sear the uncoated side for 30 seconds. Transfer to a lined and lightly greased baking sheet and bake for 8-10 minutes, or until the fish is cooked through. Serve immediately!

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