This Pecan Encrusted Halibut Recipe is a deliciously simple, yet impressive way to prepare the steak of seafood.
One of our favorite restaurants in Greenville, SC is Brick Street Cafe. The place has a cool vibe—lively and and laid back at the same time. I’d categorize it as a funky, eclectic old South restaurant. If that’s a category. Some evenings you’ll find live music from a barber shop quartet that wanders through the tables or a local jazzy talent. It’s charming to say the least. At that doesn’t even begin to describe the food.
When we visit Brick Street there’s no need for a menu. Even though there’s a wide variety of food, the Potato Encrusted Halibut with Risotto (I know, not very southern sounding) is what I get every single time. It’s mild and flaky and not so filling that we don’t have room for cake afterwards. And they have some cake, let me tell ya. Boy do they have cake.
Lately our Brick Street trips have been more infrequent due to our crazy schedule. So, as they say, when you can’t go to Brick, don’t eat a fish stick, broil some halibut at home.
Here in South Carolina, as a consumer we don’t always have the best selection available of Alaskan fresh fish so when when the Alaska Seafood Marketing Institute contacted me about sending some Wild Alaska halibut (the steak of seafood) to try, I was more than tickled. I knew exactly what I would make with it before it arrived at our door, but instead of a Potato Encrusted Halibut I prepared a Pecan Encrusted Halibut. Nothing but a simple coating with pecan bits, a quick sear, a visit to the oven to finish up and it was perfectly done in no time. I served it along with a mushroom risotto and easy Roasted Asparagus and it was just like being at Brick Street only I was barefoot.
Try this recipe the next time you’re able to purchase Wild Alaska halibut. I think you’ll enjoy this a lot.
- 4 pieces thick skinless halibut fillets (1¼-inch-thick, about 6 ounces each)
- black pepper
- 1 large egg, beaten
- ¾ cup finely chopped pecans
- ¼ cup extra-virgin olive oil
- Preheat oven to 350-degrees F.
- Sprinkle all sides of halibut with salt and pepper.
- Place beaten egg in a small dish. Dip one side of halibut in egg mixture to coat; drain excess. Press egg-coated side of halibut in chopped pecans, pressing slightly to coat fillet.
- Heat oil in a 12-inch heavy oven-safe skillet over moderately high heat until hot but not smoking, place fillets, pecan-coated side down in pan and sear for about 2 minutes, turn fillets over, and transfer to oven. Bake at 350-degrees F for 10 minutes or until done. If more doneness is preferred, if needed tent halibut to avoid burning until done.
Check out Wild Alaska Flavor for other great recipes similar to this one.
This is not a sponsored post. Alaska Seafood Marketing Institute sent me halibut to try, but I was not compensated in any way. As always all opinons are my own.