Instructions: 1. Combine flour, cornmeal, and pecans. Season with salt and pepper.

2. Pour milk into a large saucepan, add the halibut in a single layer, cover and simmer over medium-low heat until fish is almost cooked through (about 5 minutes).

3. Remove fish to pecan mixture, coat on both sides.

4. Heat vegetable oil in large skillet (1/2-inch depth of oil). When oil is very hot add the fish and fry until golden brown, about 30 seconds on each side. Remove fish to paper towels, drain, and keep warm.

5. In sauce pan melt butter, stir in wine, lemon juice, and lime juice.

Simmer for 2 minutes. Remove from heat and season with salt and pepper.

6. Place fish on plates and spoon sauce over fish, or serve the sauce on the side.

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