Pecan encrusted halibut
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Water |
| 1 | pounds | Fresh halibut filets; (4) |
| 1 | cup | Chopped pecans |
| 3 | tablespoons | Olive oil |
| 3 | Limes; juice of | |
| ¼ | cup | Chopped cilantro |
| ½ | cup | Mango chutney |
| ½ | cup | Orange marmalade |
| ¼ | cup | Whole-grain mustard |
| 1 | tablespoon | Horseradish |
| ¼ | cup | Lime juice |
Directions
SAUCE
Directions: In a small bowl, beat together the egg, soy sauce and water.
Dip the halibut filets into the egg mixture then coat well in the chopped pecans. Heat the olive oil in a large saut‚ pan and add the halibut. Brown well. When brown, add the juice of 3 limes and fresh cilantro. Cover the pan and let simmer for 3-4 minutes until fish is cooked through. To create the sauce, combine the chutney, marmalade, mustard, horseradish and lime juice. Serve with the fish. Serves 4.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.