Heat butter and 1 teaspoon oil in a large nonstick skillet over medium-high heat. Brush tops of fish fillets with egg white; sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat tops of fish with nuts, pressing gently to adhere. Place half of fish, nuts side down, in pan; cook 3 minutes or until browned. Turn fish over; cook 4 minutes or until desired degree of doneness.
Combine remaining 1 teaspoon olive oil, garlic, and asparagus on a jelly-roll pan coated with cooking spray; toss to combine. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme. Bake at 400° for 8 minutes or until crisp-tender. Serve with fish and lemon wedges.
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I make this often using macadamia nuts after first eating it at the Rusty Duck in Sacramento, CA using mahi mahi, I also use halibut and Alaskan cod . I do grind 1/2 the nuts very finely and mix with coarser ground nuts. I roast the potatoes, asparagus or brussel sprouts but use an Itlalian vinagarette instead of just oil to toss them in before roasting
The halibut was delicious, but I used macadamia nuts instead. I also roasted asparagus and red potatoes as suggested. I will make the fish again, but the dinner was too greasy. I would not put together 3 things that all need oil.
This was absolutely delicious. Even my 8-year old who had orginally turned her nose up at it was begging for more. Used hazelnuts and loved the flavor - and the small addition of butter really brought out at rich taste. Also made the roasted asparagus and red potatoes. A great meal for a sprintime evening.
This is definitely a recipe I will make again in the future. I used pecans instead of hazelnuts and served with assorted small roasted potatoes. To see my step by step photos and post about this recipe, go to: http://www.icancookthat.org/2012/04/pecan-crusted-halibut-with-roasted.html
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