Directions: In a small bowl, beat together the egg, soy sauce and water. Dip the halibut filets into the egg mixture then coat well in the chopped pecans. Heat the olive oil in a large saut, pan and add the halibut. Brown well. When brown, add the juice of 3 limes and fresh cilantro. Cover the pan and let simmer for 3-4 minutes until fish is cooked through. To create the sauce, combine the chutney, marmalade, mustard, horseradish and lime juice. Serve with the fish. Serves 4.