Serves 4

1/2 cup pecans

1 tablespoon lemon zest

1 tablespoon fresh parsley

2 teaspoons extra virgin olive oil

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

4 four- to six- ounce ounces halibut fillets

1 tablespoon Dijon mustard

lemon wedges, as garnish

Preheat oven to 425. Line a baking dish or jellyroll pan with parchment paper or aluminum foil lightly coated with cooking oil spray.

In a food processor fitted with chopping blade, combine pecans, lemon zest, parsley, olive oil, salt and pepper. Process until the mixture is nice and crumbly.

Rinse the halibut fillets and pat dry, checking for any remaining bones and removing them gently. Note (I have a special pair of tweezers that I use just for removing fish bones - works great!)

Spread a thin layer of mustard on the top of each fillet. On top of that spread 1/4 of the nut crumble mixture evenly over the top of the fish.

Bake fish for about 15 to 18 minutes until it reaches desired "doneness." This is generally when the fish comes apart easily with a fork (like a flake). Serve with a lemon wedge or two. Great served with basmati rice and a side green vegetable like broccoli or asparagus.

Per Serving: 302 Calories; 15g Fat (2g Sat); 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 375mg Sodium.