Hazelnut-Crusted Halibut with Roasted Asparagus

  • TCUnurse Posted: 04/25/12
    Worthy of a Special Occasion

    Good flavor with hazelnuts...baked in oven at 400 for 15 minutes to make it easier.

  • icancookthat Posted: 04/03/12
    Worthy of a Special Occasion

    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

  • Elceee02 Posted: 04/04/13
    Worthy of a Special Occasion

    Bland! It could have used a little more of some somethin. A little disappointed

  • blackberrygirl Posted: 04/18/12
    Worthy of a Special Occasion

    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.

  • NancyHW Posted: 10/06/13
    Worthy of a Special Occasion

    This was a bit on the bland side. Not sure what's missing but something is missing.

  • juliecrozier Posted: 09/25/13
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    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.

  • p8nthorse Posted: 09/28/13
    Worthy of a Special Occasion

    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

  • daneanp Posted: 03/16/14
    Worthy of a Special Occasion

    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.


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