Pecan Encrusted Halibut in Dijon Cream Sauce

My cousin, Peggy sent me the recipe that she saw on myrecipe.com for this, and told me I HAVE to make it. Okey Dokey, Smoky!!!! Thanks, P.!!
(serves 6-8)

Halibut:
1 cup all-purpose flour
1/2 t. kosher* salt
3/4 t. freshly* ground pepper
2 t. coarse grain Dijon mustard (this is what I will use, Peggy used regular Dijon*)
2 large eggs, lightly beaten* 
1&1/4 cups pecans, finely chopped
1&1/4 cups Panko* breadcrumbs
8 (6 oz.) skinless halibut fillets
1/4 cup Kerrygold* butter

Dijon Cream Sauce:
1 cup heavy whipping cream
1/2 cup coarse grain Dijon
Kosher* salt
Freshly* ground pepper

For the Halibut: Combine flour and S&P in a shallow bowl. Dredge each halibut fillet in flour mixture, shaking off excess. Put beaten eggs in another shallow bowl. Dip fillets in eggs; drain excess. Put the pecans and breadcrumbs in yet another bowl; stir to combine. Place halibut in pecan mixture, pressing slightly to coast both sides. Melt 2 T. butter over med. heat. Add fillets, in batches, and cook 2 mins. on each side or until lightly browned, adding additional butter, if needed. Arrange fillets on a foil-lined baking sheet. Bake at 350 for 10 mins. or until done. Serve with the Dijon Cream Sauce.

For the Dijon Cream Sauce: combine cream and Dijon in a med. saucepan. Whisk constantly over low heat for 3 mins. or until  heated. Season to taste with S&P.

Think about the expression used in the U.S. Army, HUA: Heard, Understood, and Acknowledged. How much more simple communication would be if we all followed that - esp. the Acknowledged part!

Hope you all had a Wonderful Father's Day!!

Love,

MM