This was just ok. There are better CL halibut recipes out there, like the one with the chile-cilantro aioli. I think I will stick with that.
Hazelnut-Crusted Halibut with Roasted Asparagus
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.
More From Cooking Light
Total: 28 Minutes
- Calories: 356
- Fat: 18.1g
- Saturated fat: 3.4g
- Monounsaturated fat: 10.2g
- Polyunsaturated fat: 2.8g
- Protein: 41.2g
- Carbohydrate: 8.2g
- Fiber: 4g
- Cholesterol: 62mg
- Iron: 4.7mg
- Sodium: 424mg
- Calcium: 131mg
- 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
- Roasted Red Potatoes
- 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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