Hands-on Time
28 Mins
Total Time
28 Mins
Yield
Serves 4 (serving size: 1 fish fillet, about 5 asparagus spears, and 1 lemon wedge)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

daneanp's Review

juliecrozier
March 16, 2014
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.

NancyHW's Review

p8nthorse
October 06, 2013
This was a bit on the bland side. Not sure what's missing but something is missing.

p8nthorse's Review

daneanp
September 28, 2013
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

stdpudel's Review

icancookthat
September 26, 2013
N/A

juliecrozier's Review

stdpudel
September 25, 2013
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.

Elceee02's Review

lauriesu
April 04, 2013
Bland! It could have used a little more of some somethin. A little disappointed

PrimeSuspect's Review

NancyHW
January 13, 2013
N/A

TCUnurse's Review

blackberrygirl
April 25, 2012
Good flavor with hazelnuts...baked in oven at 400 for 15 minutes to make it easier.

blackberrygirl's Review

TCUnurse
April 18, 2012
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.

icancookthat's Review

carolfitz
April 03, 2012
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