This was a solid recipe. The combination of fish and apples tasted a bit odd to me. I had a heck of a time peeling the hazelnuts, even after roasting and allowing to cool, but that had no impact on my rating. It was good, but didn't wow me into wanting to make again.
Hazelnut-Crusted Halibut with Apple Salsa
Photo: Iain Bagwell
Yield: Serves 4
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Amount per serving
- Calories: 495
- Calories from fat: 63%
- Protein: 35g
- Fat: 35g
- Saturated fat: 7.9g
- Carbohydrate: 14g
- Fiber: 3.8g
- Sodium: 456mg
- Cholesterol: 106mg
- HAZELNUT CRUST
- 3/4 cup toasted, skinned hazelnuts
- 1/8 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 1 tablespoon lemon zest
- 1 teaspoon fresh thyme leaves
- FISH AND SALSA
- 4 Pacific halibut fillets, about 6 oz. each
- 3 tablespoons melted unsalted butter
- 3 tablespoons roasted hazelnut oil
- 2 tablespoons minced shallots
- 1 3/4 cups chopped apple such as Fuji
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon chopped fresh thyme leaves, plus leaves for garnish
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- Pinch of cayenne
- 1. Preheat oven to 425°. Make crust: Whirl ingredients in a food processor until nuts are finely chopped.
- 2. Make fish: Brush halibut with butter, pat nut mixture all over fish, and set on a greased baking sheet. Cook just until fish is opaque in center, 10 to 15 minutes.
- 3. Make salsa: Heat oil in a medium frying pan over medium-low heat, add shallots and apple, and cook until slightly softened, about 2 minutes; remove from heat. In a small bowl, whisk together lemon juice and remaining ingredients; stir into apple mixture. Serve halibut with apple salsa and sprinkle with a little more thyme.
- Note: Nutritional analysis is per serving.
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