PECAN CRUSTED HALIBUT

Ingredients:
Olive oil
3/4 cup finely chopped toasted pecans
1/2 cup panko 
1/4 cup (packed) chopped fresh baby spinach
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chopped green onion

1/2 teaspoon garlic powder
2 8-ounce Halibut or Mahi Mahi fillets (each about 1 inch thick)

1/2 cup chopped tomato (I used golden grape tomatoes) 

To Prepare:

Preheat oven to 450°F.  Grease a small baking sheet with light coat of olive oil.

Mix pecans, panko, spinach, basil and green onion in small bowl; sprinkle with salt and pepper and drizzle with 2 tablespoons olive oil.  Mix to combine.

Brush each fish fillet with olive oil and sprinkle with salt and pepper. Place fish on prepared baking sheet. Top fish with walnut/panko mixture, pressing to adhere. Sprinkle remaining mixture around fish.  Roast fish until just opaque in center and walnut/panko mixture is crispy, about 10 minutes. Transfer fish to plates and top with extra walnut/panko mixture.  Top with chopped tomato. Serve with your favorite veggie or a side salad.