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!



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