Hazelnut-Crusted Halibut with Roasted Asparagus

<p>Hazelnut-Crusted Halibut with Roasted Asparagus</p>
Photo: Johnny Autry; Styling: Mary Clayton Carl

Fish is a great choice for quick dinners—most fillets cook to perfection in less than 10 minutes. You can use pecans, walnuts, or pine nuts in place of hazelnuts. To streamline prep, roast the asparagus together with the suggested potato side dish. Serve with Roasted Red Potatoes.


Serves 4 (serving size: 1 fish fillet, about 5 asparagus spears, and 1 lemon wedge)

Total time: 28 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 28 Minutes
Total: 28 Minutes

Nutritional Information

Calories 356
Fat 18.1 g
Satfat 3.4 g
Monofat 10.2 g
Polyfat 2.8 g
Protein 41.2 g
Carbohydrate 8.2 g
Fiber 4 g
Cholesterol 62 mg
Iron 4.7 mg
Sodium 424 mg
Calcium 131 mg


1 tablespoon butter
2 teaspoons extra-virgin olive oil, divided
4 (6-ounce) halibut fillets, skinned
1 egg white, lightly beaten
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup finely chopped hazelnuts
2 garlic cloves, thinly sliced
1 pound asparagus, trimmed
Cooking spray
1 teaspoon chopped fresh thyme
4 lemon wedges


1. Preheat oven to 400°.

2. 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.

3. 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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