Smoked Pecan-Encrusted Halibut

• Preheat the oven to 400 degrees.

• Combine the olive oil and garlic in a small saucepan and heat over low heat for about 3 minutes. Set aside to cool.

• Place the smoked pecans, pine nuts and panko in a food processor and pulse 10 to 12 times or until the mixture is well-combined and about the texture of bread crumbs. Pour into a shallow bowl.

• Brush all sides of the fish with the garlic-infused oil, sprinkle with salt and pepper, and dredge in the nut mixture, using your hands to press the mixture onto all sides of the fish until fully coated.

• Place the fish on a foil-lined baking sheet and bake until the fish is opaque in the center, about 20 minutes.

• Serve with a dollop of tartar sauce.

This article appears in Sep 1-30, 2010.