Crusted Halibut and Pecan Brussel Sprouts

• halibut fillets↗4
• butter, melted↗1⁄4 cup
• salt↗1⁄2 teaspoon
• cumin↗1⁄4 teaspoon
• paprika↗1⁄2 teaspoon
• dry ground mustard↗1⁄2 teaspoon
• cayenne pepper↗1⁄2 teaspoon
• finely chopped pecans1⁄2 cup
• shredded coconut↗3⁄4 cup
• plain breadcrumbs↗2 tablespoons
• (8 ounce) cans pineapple tidbits, drained↗2
• large mango, diced↗1
• medium red pepper, diced↗1⁄2
• red onion, diced↗1⁄4 cup
• green onions, chopped↗2
• tablespoon red wine vinegar↗1
• tablespoons chopped cilantro2
• tablespoon olive oil↗1⁄2
• teaspoon salt↗1⁄4
• tablespoons balsamic vinegar↗2
• cup coursely chopped pecans1⁄4
• halved Brussels sprouts (fresh)16 -24

Step-by-step instructions

1. 1

   Prepare Halibut.

2. 2

   Preheat oven to 400 degrees.

3. 3

   Melt butter into a bowl.

4. 4

   Mix in salt, paprika mustard and cayenne with butter.

5. 5

   In a seperate bowl mix together coconut, finely chopped pecans, bread crumbs and cumin.

6. 6

   Dip halibut in butter and then place into dried mix bowl. Thouroughly coat fish.

7. 7

   In a stainles steel pan, heat 1tbsp oil on medium high heat. Place fish filets into pan for one minute to sear.

8. 8

   Turn filets and place pan into oven for 10 minutes.

9. 9

   Prepare Brussel Sprouts.

10. 10

    In a pan on med high heat pour remainder of butter mixture and vinegar.

11. 11

    Mix brusell sprouts and cook stirring occasionally for about 5 minutes.

12. 12

    Pour in coursely chopped pecans and cook for another 5 minutes.

13. 13

    Prepare Salsa.

14. 14

    Add remaining ingedients into a small food processor. Pulse on low. Spoon on top of fish when serving. Garnish with extra cilantro.