Pecan - Crusted Halibut Recipe

Coat the Halibut

Preheat the oven to 400°F (200°C). Season the halibut fillets with salt and pepper. Dip each fillet in beaten eggs, then coat with a mixture of chopped pecans and breadcrumbs. Place on a baking sheet lined with parchment paper.

Bake the Halibut

Drizzle the coated fillets with olive oil and bake for about 15-20 minutes, or until the fish flakes easily with a fork.

Cook the Onions and Garlic

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.

Add the Rice and Broth

Stir in the Arborio rice and cook for 1-2 minutes. Gradually add the vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.

Incorporate Butternut Squash

After about 15 minutes, add the diced butternut squash and continue to stir and add broth until the rice is creamy and al dente, about 20-25 minutes total.

Finish the Risotto

Stir in the Parmesan cheese, butter, salt, and pepper. Remove from heat and set aside.

Sauté the Broccolini

In a skillet, heat olive oil over medium heat. Add the broccolini, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.

Make the Sauce

In a small saucepan, combine white wine and shallots. Cook over medium heat until reduced by half. Add the maple syrup and cook for an additional minute.

Whisk in Butter

Remove from heat and whisk in the cold butter until the sauce is smooth. Season with salt.