Pecan-Crusted Halibut

This Pecan-Crusted Halibut with spicy maple butter sauce, butternut squash, and collard greens is filled with warm fall flavors.

Pecan-Crusted Halibut

This Pecan-Crusted Halibut sits atop a bed of pureed butternut squash and wilted collard greens. Add a drizzle of warm spicy maple butter sauce, and you've got a gorgeous, delicious meal!

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Prep Time:45 minutes mins

Cook Time:54 minutes mins

Total Time:1 hour hr 15 minutes mins

Servings: 4

Ingredients

Butternut Squash

• ⅔ recipe Butternut Squash Puree

Collard Greens

• 8 cups chopped collard greens stems removed before cutting
• 4 cloves garlic sliced thin
• 2 Tablespoons olive oil
• 1 small hot pepper sliced thin
• ⅛ teaspoon garlic powder
• ¼ teaspoon salt
• ½ teaspoon pepper

Spicy Maple Butter Sauce:

• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 2 cloves fresh garlic minced
• 1 ½ Tablespoons maple syrup
• ½ teaspoon red pepper flakes
• dash salt
• ½ teaspoon pepper

Halibut:

• 16 ounce halibut fillet skin removed and cut in 4 pieces
• 2 large eggs
• ¼ Cup spelt flour
• ½ Cup whole grain breadcrumbs see note
• ½ Cup very finely chopped pecans see note
• 1 teaspoon dried rosemary
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons avocado oil

Instructions

• Prepare Butternut Squash Puree according to linked recipe. Set aside to warm just before serving. While squash is cooking, make collards and sauce, and prep ingredients for halibut.
• Cook Collard Greens: fill large pot 2/3 full with water and add a dash of salt. Bring to a boil. Once boiling add collard greens and boil 3 min.
• While collards are boiling heat olive oil in sautée pan over medium heat. When collards are 1 min from being done boiling, add garlic and pepper slices to olive oil.
• Once collards are done boiling, carefully drain with a large sieve and transfer to pan with olive oil. Toss with tongs and cook 3 minutes. Set aside and warm just before serving.
• Make Spicy Maple Butter Sauce: Add all ingredients to small saucepan. Over medium-low heat, warm until butter is melted. Whisk to blend, turn heat to low and whisk for 2 more minutes. Set aside and warm just before serving.
• Prepare Halibut: Heat a large cast iron pan over medium heat. In a wide, shallow bowl crack eggs and whisk. In a second wide, shallow bowl, place spelt flour. In a third place bread crumbs, pecans, rosemary, salt, pepper, and garlic powder and stir to mix in seasonings evenly. Pat halibut dry.
• Dip 1 piece of halibut in eggs to coat evenly. Dredge in spelt flour and then encrust with pecan and bread crumb mixture. Repeat for remaining halibut pieces.
• Add avocado oil to the pan. Then, add fish pieces. Cook 3-5 minutes (depending on thickness of fish). Flip and then cook another 3-5 minutes until desired doneness in reached. Note: FDA recommends an internal temperature of 145℉ for safe consumption. Many chefs recommend 130℉ for most desirable texture.
• Put it all together: Spread ¼ butternut squash in a shallow bowl or plate. Top with ¼ collard greens. Add 1 piece of halibut and drizzle ¼ of the sauce on top. Repeat for remaining portions.

Notes

• I originally created this recipe for fresh speckled trout that my son caught. Since, that can be harder to find, I use halibut more often than not. If you find yourself with fresh speckled trout, use that!
• For the breadcrumbs, I toast a few slices of whole grain sourdough, let it cool and then process in the food processor.
• I also process the pecans in the food processor to get them finely chopped. Just be carful not to over-process and turn into pecan butter.
• I choose wild caught fish when available. Wild-caught is higher in natural omega-3 fatty acids and other nutrients.

Preferred Ingredients – Avocado Oil: Avohass organic avocado oil, Cooking Olive Oil: McEvoy Ranch Cooking Olive Oil or Thrive Market Organic Extra Virgin Olive Oil, Maple Syrup: Run Amok Whistle Pig Rye Whiskey Barrel Aged or Bourbon Barrel Aged

Nutrition

Serving: 1portion | Calories: 606kcal | Carbohydrates: 46.9g | Protein: 35.5g | Fat: 35.8g | Saturated Fat: 6.7g | Cholesterol: 139mg | Sodium: 744mg | Potassium: 729mg | Fiber: 11.4g | Sugar: 5.7g | Vitamin D: 11µg | Calcium: 332mg | Iron: 3mg

Calories: 606kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Pecan-Crusted Halibut

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