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Halibut

with Praline sauce

Ingredients

Praline Sauce

½ cup chopped Pecans
2/3 cup sugar
1/3 cup water
Pinch kosher salt
1 tbsp unsalted butter
1 tsp whisky or apple juice

Halibut

2 tbsp olive oil
1 tbsp paprika
2 tbsp thyme
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper

Lagniappe

Toast the pecans in a small sauce pan over med heat, remove and set aside.
In the sauce pan combine the sugar and water and cook till reduced by ½.
Add the pecans and the salt back into the sauce pan and cook for a couple of
minutes. Remove from heat and whisk in the butter and the apple juice.

Rub the fish down with oil and rub the spice mixture on both sides of the
fish. Let stand for awhile and cook about 3 minutes a side on a grill.

Serve over dirty rice, red beans & rice and top with the Praline sauce.

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