Pecan-Crusted Halibut With Dijon Cream Sauce

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Coastal Living


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1 cup all-purpose flour

1/2 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

2 teaspoons coarse grained Dijon mustard

2 large eggs

1 1/4 cups pecans, finely chopped

1 1/4 cups fresh or dried breadcrumbs

8 (6-ounce) skinless halibut fillets

1/4 cup butter

Dijon Cream Sauce

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