Pecan-Crusted Halibut with Honey Ginger Sauce

Ingredients:

1 pound halibut, cut into 4 equal portions

¼ teaspoon salt

¼ teaspoon black pepper

½ cup all-purpose flour

1 whole egg, beaten

6 tablespoons finely minced pecans canola oil for coating

Sauce:

¼ cup rice vinegar

1 tablespoon olive oil

2 tablespoons fresh ginger juice

1 tablespoon honey

Directions

1. Preheat oven to 400 degrees.
2. Season fish with salt and pepper.  Spread flour onto a plate.  Place egg in a shallow bowl.  Roll in flour, dip in egg and press 1 ½ tablespoons pecans on top side of fish fillet.
3. Lightly coat a large sauté pan with oil.  Transfer fish to hot sauté pan and sear bottom side of fish fillet for 1 minute or until golden brown.  Transfer to oven, pecan-side up and bake for 5 to 10 minutes depending upon thickness of fish.  Pecans will become golden brown.
4. Combine all ingredients for sauce in a small saucepan and bring to a boil.  Cook for 1 minute.
5. Serve 1 halibut fillet with 2 tablespoons sauce.

Ingredients:

1/3 cup orange juice
1 tablespoon olive oil
16 ounces Mahi Mahi, cut into 4 equal fillets

Mango Salsa
1 medium mango, skinned and chopped, about 4 ounces
¼ cup diced tomato
2 tablespoons chopped red onion
2 tablespoons diced green chilies
1 tablespoon chopped, fresh cilantro

Directions

1. Preheat grill or broiler.
2. In a shallow glass bowl, combine orange juice and olive oil.  Add fish and marinate for 10 to 15 minutes.
3. In a small bowl combine mango, tomato, onion, green chili and cilantro.  Set aside.
4. Grill or broil fish 3 to 5 minutes on each side or until just cooked.  Serve with ¼ cup mango salsa.