Pecan and Parsley Halibut Steaks

Impress the Pants off someone

4   Halibut Steaks or fillets
1 cup 250 ml   Pecans, a generous cup
2 tbsp 30 ml   Cornstarch
0.5 cup 125 ml   Parsley (though Cilantro would give a lovely flavour as well)
1 tsp 5 ml   Herbes de Provence seasoning
1   Egg
  Salt and Pepper

1. Finely chop pecans, and mix in a flat dish together with the mustard, cornstarch, herbes de provence, and salt and pepper. Roughly tear or chop the parsley, and stir in as well.

2. In another shallow dish beat the egg.

3. Dip each Halibut piece into egg, and then in the pecan-parsley mixture, coating one side of the fish with the mixture. It is nice with a even, thick-ish coating, and once they are placed in a baking dish, it is easy to spoon and lightly mash more mixture onto the Halibut.

4. Place the Halibut in a uncovered baking dish, and bake in a 375 F degree oven for 20-30 minutes depending on the width of the fish. The topping should be browning and crunchy, and the Halibut firm and flaky, if prodded.

5. If you want to go really fancy, this would be so nice with a Mustard-White wine sauce. Mix 1/2 cup Cream, 1/2 cup White Wine, 2.5 tbsp of grainy Mustard, 2 tsps Lemon juice, with a sprinkle of sugar, cracked pepper and salt in a small sauce pan and bring to a gentle boil. Add 2 tsps of cornstarch if it is not readily thickening.

6. Pour sauce over the Halibut and serve.