Pecan crusted Halibut

Halibut is an expensive fish these days, especially ever since the Dept. of Fish and Wildlife put limitations on the quota of Halibuts allowed to be harvested. In 1995 during my early years as a chef, Halibuts, Salmon, Chilean Sea Bass, Swordfish, Orange Roughy were pretty much everyday readily available fish pretty much anytime.

Halibuts are within the flounder species, but they are at least 10 times bigger and it takes them approximately 6-10 months to mature to that size.....hence a smaller population and limited allowable fishing.

Halibuts have a pinkish white flesh, fattier and not as flaky as a typical white fish. It has more flavor yet not fishy, almost a nutty finish. Halibuts are great for simple preparations such as straight saute, steam or even more complicated preps with crusting.

For this recipe pecans can be substituted with other nuts, depending the preference.

Simple preparation typically lends to simple accompaniments and sauces........remember my motto: SIMPLICITY......Beurre Blanc makes a great sauce, shrimp and bacon succotash, Red Pepper puree, etc

Here are what we need for this preparation:

(Serves about 4)

4 pieces of Halibut Filet 5-6oz each, cleaned and skin-off

2 cups pecan

1 cup buttermilk

kosher salt

ground black pepper

Method:

Ground nuts (pecans) in a food processor until fine

In a shallow pan pour buttermilk

Season Halibut filets liberally with Kosher salt and pepper

Dip Halibut pieces in to buttermilk - side up for at least 5-10sec

Lay out ground pecans on a platter

Place Halibut filets buttermilk side onto the pecans and press slightly to ensure pecans sticking onto halibut

Let it rest to absorb all the flavors

In a saute pan heat olive oil and place pecan crusted halibut filets side down to brown

Flip after about 30-60sec and finish in 350F oven until internal temp is 155-160F

Serve with Beurre blanc on a bed of garlic mashed potatoes, and Swiss chard or wilted greens