1/2 cup raw walnuts, chopped finely
2 tablespoons chopped fresh thyme
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 large egg white, lightly beaten
4 (6-oz.) Alaskan Halibut Fillets, skin removed
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
4 lemon wedges
Preheat oven to 400°F.
Combine nuts and thyme in a shallow dish. Place flour in a separate shallow dish. Combine Dijon and egg white in a third shallow dish.
Press tops of fillets in flour; shake off excess. Dip floured side of fillets in egg mixture; shake off excess. Sprinkle fillets with salt and pepper. Dip egg side of fillets in walnut mixture, pressing to adhere.
Heat oil in a large ovenproof nonstick skillet over medium. Place fillets, walnut side down, in skillet. Cook until walnuts are golden and toasted, 3 to 4 minutes. Turn fish.
Place the skillet in the oven at 400°F until fish flakes easily with a fork, 4 to 5 minutes. Serve with lemon wedges.