' Dunham Cellars - Pecan Crusted Halibut

Pecan Crusted Halibut

Pecan Crusted Halibut with Creamy Shallot Sauce

Karen Callaghan - Wine Club Member
February, 2008


4 – 6 Fresh halibut fillets, 6 – 8 ounces each
2 eggs, beaten with 2 Tablespoons of milk
1 cup all-purpose flour
2 cups pecans, finely chopped
2 Tablespoons butter

Creamy Shallot Sauce:
3 Tablespoons shallots, chopped
1 Tablespoon butter
1 cup Dunham Cellars Chardonnay
½ cup of heavy cream
Salt & Pepper


Preheat oven to 375º.
Rinse the fillets and pat them dry.  Melt the butter in a skillet large enough to hold all fillet pieces.  Working quickly, dip each fillet in flour, then in egg mixture, then in pecans, pressing lightly to make them adhere well.  Sauté each piece in butter, turning once, until light golden.  Remove to a baking sheet and place in oven until fish flakes easily with a fork (approximately 10 minutes per inch of thickness of the fillets).
 Spoon Shallot Sauce over fillets and serve immediately.

Creamy Shallot Sauce:
In large saucepan, sauté the shallots in butter until lightly browned.  Add the Chardonnay and reduce it by ½.  Add the heavy cream and simmer until thickened.  Salt and pepper to taste.

Serves 4 – 6