Hazelnut-Crusted Halibut with Apple Salsa

3 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell
Total Time
40 Mins
Yield
Serves 4
By Jamie Burrell, Carnation, WA
September 2011
RECIPE BY Sunset

Ingredients

  • 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

Nutritional Information

  • Calories 495
  • Caloriesfromfat 63%
  • Protein 35g
  • Fat 35g
  • Satfat 7.9g
  • Carbohydrate 14g
  • Fiber 3.8g
  • Sodium 456mg
  • Cholesterol 106mg

How to Make It

Step 1

Preheat oven to 425°. Make crust: Whirl ingredients in a food processor until nuts are finely chopped.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

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Ratings & Reviews

chilipebs's Review

chilipebs
October 04, 2011
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.

MaggiBB's Review

tuneces
September 29, 2011
This was an excellent and elegant choice for halibut. I had no hazelnut oil so used walnut and also found myself without shallots so leeks worked well although a bit stronger.

tuneces's Review

MaggiBB
August 30, 2011
This is really yummy and easy to make. I did not have hazelnut oil and used olive oil. I served it with corn on the cob and strawberry spinach salad. This will be one of my staples.
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