Pecan Crusted Halibut with Peach Beurre Blanc Sauce

This week we broke up our weeknight routine and had an impromptu date night.  I found out our own Colorado based band FACE Vocal Band was in town for the evening at a casual intimate concert venue.

If you ever have an opportunity to see these guys, it is a must.  No instruments, not one!  Every sound, percussion, note is all done by their voices, and they will leave you in awe!  "Blending modern popular tunes with complex harmonies, brilliant beat-box rhythms and superb signing".  There are no words to describe...just listen and see!

After the concert we walked around old town and scoped out some new restaurants that we want to try.  We stumbled on a "chop steak house" that took us back in time.  While we reviewed their menu for a future date night I saw a halibut dish that I couldn't get out of my head.

So, since we are in the Lenten season, fish Friday is was!  I searched out a halibut dish much like the menu I saw...and well, here it is.

Pecan Crusted Halibut with Peach Beurre Blanc Sauce
Adapted from Chaparral Gardens

4 (4 ounce) halibut filets
2/3 cup flour
1/4 tsp salt
1/3 tsp black pepper
1 egg
2-1/2 ounces finely chopped pecans
2/3 cup panko crumbs

For the sauce:
1/2 cup mango and peach preserves
1/4 cup dry white wine
2 Tbl white wine vinegar
1 Tbl finely minced shallot
12 Tbl cold, unsalted butter


Preheat oven to 350 degrees.

Combine flour, salt, and black pepper in a bowl, set aside.  In another bowl, whisk one egg and 1 Tbl water, set aside.  In third bowl, combine pecans and panko.

Lightly dredge each filet in the flour, dip in egg mixture, and then coat with pecan mix.  Place filets on a baking sheet.

Melt 2 Tbl butter in a large saute pan over medium heat.  Place the filets in the pan and cook for three minutes on each side.

Place the filets on a baking sheet and bake for 10-15 minutes, or until cooked thoroughly.

While the halibut is baking, make the sauce.

Using a heavy saucepan, bring the preserves, wine, vinegar, and shallot to a boil.  Lower the heat to medium-low and reduce the mixture to about 1 tablespoon, whisking as needed.  Once the mixture is reduced, lower the temperature to low an whisk in 12 tablespoons of cold butter, (1 tablespoon at a time).  Add each piece of butter just prior to the previous one melting completely and removing the pan from the heat if necessary to keep the sauce from separating.

Serve sauce over halibut filets.

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