Dijon and Walnut Crusted Halibut

Perhaps one of the most versatile fish Halibut is a natural base fish for adding all sorts of intense flavors and textures. In this recipe, the addition of Dijon mustard brings a bright floral note while the Yum Tee Nut California Walnuts add richness and depth to this hearty Walnut Crusted fish dish. 

Ingredients

½ cup raw walnut halves

2 tablespoons chopped fresh thyme

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1 large egg white, lightly beaten

4 (6-oz.) halibut fillets (not tail pieces)

¼ teaspoon kosher salt

½ teaspoon black pepper

1 ½ tablespoon olive oil

4 lemon wedges

Directions

Preheat oven to 400°F.

Place walnuts in a large ziplock plastic freezer bag. Seal bag, and crush gently with a mallet or heavy pot until nuts break into small pieces. (Do not over crush nuts.) Combine nuts and thyme in a shallow dish. Place flour in a separate shallow dish. Combine Dijon and egg white in a third shallow dish.

Press tops of fillets in flour; shake off excess. Dip floured side of fillets in egg mixture; shake off excess. Sprinkle fillets with salt and pepper. Dip egg side of fillets in the walnut mixture, pressing to adhere.

Heat oil in a large ovenproof nonstick skillet over medium. Place fillets, walnut side down, in skillet. Cook until walnuts are golden and toasted, 3 to 4 minutes. Turn fish. Bake at 400°F until fish flakes easily with a fork, 4 to 5 minutes. Serve with lemon wedges.