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Halibut in Hazelnut Crust

Four 6 oz. halibut fillets
1 1/2 cup hazelnuts
1/2 cup bread crumbs
1/2 cup flour
2 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 egg 1 oz. water
olive oil

Remove skin from fillets. In a food processor, combine bread crumbs, salt, pepper, thyme, garlic powder, and hazelnuts. Pulse until nuts are about the size of ice cream sundae topping. Mix egg and water in a small bowl. Lay halibut fillets in flour (dusting one side only). Dip floured surface in egg wash and press into hazelnut mixture. Set fillet in heated skillet with olive oil, nut side down, brown lightly and gently turn over until cooked. Serve over caramelized onion and roasted portabello mushroom with basil cream sauce and basmati rice. I suggest a slightly chilled glass (or two) of the Wildhurst Legend, the perfect pairing with this dish.

Bon Appétit!

From Chef Don Bocca

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