Pulse the pecans in a food processor until you get a coarse meal. If you don't have a food processor, you can use a kitchen mallet to crush the pecans in a ziplock bag. Add the crushed pecans into a shallow bowl.
Crack and whisk the egg in another shallow bowl. Set aside.
Season the halibut filet generously with salt and pepper.
Dip the halibut filet into the whisked egg mixture, and then coat in the pecan meal and set aside onto a large plate.
Heat up the canola oil in a large skillet over medium heat.
Sear on each side for about 7 minutes, gently using a fish spatula to turn the fish. Time will vary depending on the thickness of your halibut.
