Pecan Crusted Halibut With Lemon Wine Sauce Recipes

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PECAN CRUSTED HALIBUT WITH LEMON WINE SAUCE



Pecan Crusted Halibut With Lemon Wine Sauce image

You're going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.

Provided by JB @ The Grateful Girl Cooks!

Categories     Entree     Entree-Seafood

Time 30m

Number Of Ingredients 20

6 (6-8 ounces each) halibut fillets, skin removed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1½ cups Panko ((Japanese breadcrumbs))
1 cup chopped pecans ((can substitute walnuts))
1/2 cup freshly grated Parmesan cheese
2 Tablespoons melted butter
1 Tablespoon creamy horseradish
1 Tablespoon Dijon mustard
1 Tablespoon chopped fresh flat-leaf parsley ((can substitute dried parsley))
1 Tablespoon chopped fresh dill ((can substitute dried dill weed))
1 teaspoon lemon zest
1 Tablespoon olive oil
1 teaspoon olive oil
2 Tablespoons finely chopped shallots
1 cup dry white wine
2 Tablespoons fresh lemon juice
2 Tablespoons butter
2 Tablespoons chopped fresh dill ((can substitute dried dill weed))
Salt and black pepper (, to taste)

Steps:

  • Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep pieces about 1/2-1 inch apart.
  • In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix with a fork until mixture is crumbly.
  • Using a spoon and/or your hands, divide crumb mixture evenly on top of each fillet. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425° F for 12-15 minutes, until cooked through and crust is golden brown.
  • While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.
  • When halibut is done, crust will be a gorgeous golden brown color, and fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Serve, and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 508 kcal, Carbohydrate 16 g, Protein 38 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 655 mg, Fiber 2 g, Sugar 2 g

LEMON- AND WINE-BAKED HALIBUT



Lemon- and Wine-Baked Halibut image

Looking for a classic seafood dinner? Then check out this tasty halibut recipe that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

4 halibut, swordfish or tuna fillets, about 1 inch thick (about 1 1/2 pounds)
1/4 teaspoon salt
4 sprigs dill weed
4 slices lemon
4 black peppercorns
1/4 cup dry white wine or chicken broth

Steps:

  • Heat oven to 450°. Place fish in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with salt. Place dill weed sprig and lemon slice on each. Top with peppercorns. Pour wine over fish.
  • Bake uncovered 20 to 25 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 90 mg, Fiber 0 g, Protein 32 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 0 g

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