Pecan Crusted Halibut with Cauliflower au Gratin

I swear, I'll be using up this halibut for the next year... Lol. Thankfully it hasn't been getting old though, flavor-wise. I found this recipe because Chris wanted halibut with a crust. Pecans actually are great for this fish because they add a sweetness and crunch to it's flaky texture. I really liked that the mixture is held on by mustard, which also tastes great with halibut.

Pecan Crusted Halibut 

Recipe adapted from Charm & Salt 

3-6 halibut fillets, deboned and skinned
salt and pepper, for seasoning the fish
4 tablespoons dijon mustard

1 cup pecans

1/4 cup breadcrumbs

• Preheat oven to 400 degrees.
• Place the pecans and breadcrumbs in a food processor and pulse until roughly chopped.
• Season the halibut with salt and pepper. Spread 1 tablespoon of dijon on each side of the fillet. Press the pecan-breadcrumb mixture into each side of the fillet.
•  Place the halibut onto the foil-lined baking pan and bake for 15-20 minutes.

Cauliflower au Gratin

Recipe adapted from TasteFood

1 large head of cauliflower, cut into florets
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy whipping cream
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
1/8 teaspoon nutmeg
3 oz cheddar cheese
2 tablespoons parmesan cheese
1/3 cup breadcrumbs

• Preheat oven to 400 degrees.
  Steam cauliflower until crisp tender and transfer to a large bowl. 
• Melt butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring, about 2 minutes. Add in the milk and cream, whisking constantly until thickened. Whisk in salt, mustard, pepper and nutmeg. Add the cheddar cheese and whisk until smooth. 
• Pour the bechamel over the cauliflower tossing to thoroughly coat and pour into a buttered baking dish. Combine the parmesan cheese and breadcrumbs in a small bowl. Sprinkle over the top of the gratin. 
• Bake until golden on top and bubbling, about 35-40 minutes.

Should have gotten a green vegetable to go with this like... asparagus, but they didn't have any at our local grocer. Oh well!

Ashley