Hazelnut-Crusted Halibut with Roasted Asparagus

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.

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

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.

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

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

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