Pecan-Crusted Halibut Recipe

This Pecan-Crusted Halibut Recipe is an easy and delicious way to feed your family the king of all flaky, white fish.

July/August 2014

  • Crunchy pecans are the perfect complement to flaky halibut.
    Photo by Karen K. Will

Cook Time: 15 min

Yield: 2 servings

Halibut is the finest of the white, flaky fish varieties; I like to think of it as the “rich man’s cod.” Its rich, succulent texture yields to the fork nicely, and it’s versatile and delicious in many different preparations.

Pecan-Crusted Halibut Recipe

This recipe is easily adaptable. You can substitute cod or salmon, and as an alternative to crushed pecans you could use hazelnuts, almond meal or breadcrumbs with equally fabulous results.


• 1/4 cup crushed pecans
• 1 clove garlic, minced
• 1 tablespoon extra-virgin olive oil or melted butter
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1-1/2 teaspoons fresh lemon juice or vinegar
• 1-1/2 teaspoons chopped fresh cilantro, basil, tarragon, or herb of your choice, or 1/2 teaspoon dried
• Pinch of salt
• 2 6-ounce wild Alaskan halibut fillets
• Lemon wedges for serving


1. Preheat oven to 425 F. Line baking sheet with parchment paper.

2. In small bowl, combine pecans, garlic and oil, and combine well.

3. In separate bowl, combine mayonnaise, sour cream, lemon juice, herbs and salt.

4. Place halibut fillets on prepared baking sheet. Spoon 1 tablespoon mayonnaise sauce over each fillet, then sprinkle each piece with half the pecan mixture, and lightly press down using back of a spoon.

5. Bake fish for 15 minutes, or until opaque and hot in center. Broil for 1 minute to finish and brown topping. Serve with remaining sauce and lemon wedges.

Want to try more easy fish recipes? Read Cooking Fish the Easy Way and discover how simple cooking fish can be.

Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).

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