Halibut with Nut Crust and Apple Vinaigrette

For this recipe, halibut fillets are crusted with a mixture of toasted ground hazelnuts, lemon zest, thyme, and mustard, then topped with an apple-infused vinaigrette.

Halibut with Nut Crust, Apple Vinaigrette

Halibut takes on great flavor with this hazelnut crust, complemented by the crunch and tang of the apple vinaigrette. In spring, I’ll collect some pea vines from our garden to saute and serve alongside. If you’re not able to find halibut, other firm white fish, such as turbot or sea bass, can be used.–Renée Behnke

Halibut with Nut Crust and Apple Vinaigrette

  • Quick Glance
  • (3)
  • 25 M
  • 45 M
  • Makes 6 servings
5/5 - 3 reviews
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  • For the apple vinaigrette
  • For the nut crust


Make the vinaigrette

Heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat. Add the apple and shallot and cook, stirring, for 2 to 3 minutes, until the shallot is tender. Stir in the lemon juice, sugar, and remaining 5 tablespoons vegetable oil.

Transfer half this mixture to a food processor and pulse a few times to finely chop. Combine this with the remaining apple/shallot mixture in a medium bowl. Whisk in the vinegar, nut oil, mustard, thyme, lemon zest, and peppercorns. Season to taste with salt and pepper and set aside. (Refrigerate the dressing if making more than 1 hour in advance; allow it to come to room temperature before serving.)

Make the nut crust

Combine the nuts, lemon zest, thyme, salt, mustard, and cayenne in the food processor. Pulse 10 to 15 times to finely chop the nuts, until they have a texture of bread crumbs; avoid overprocessing. You don’t want to make nut paste. Transfer to a shallow dish.

Prepare and cook the halibut

Preheat the oven to 375°F. Stir together the melted butter and vegetable oil in a shallow dish. Dip the halibut in this to evenly coat, allowing the excess to drip off. Immediately coat the fish evenly with the nut crust and set on the baking sheet. Bake for about 15 minutes, until the crust is nicely browned and the fish is just opaque throughout (the timing will vary depending on the thickness of the fish).

To serve, set the halibut pieces on individual warmed plates. Stir the vinaigrette to remix and spoon it over and alongside the fish.

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    Do-Ahead Tips

    • The apple vinaigrette can be made up to 1 day in advance and refrigerated. The halibut can be coated with the nut crust and refrigerated for up to 4 hours before cooking. The fish should be baked just before serving.

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      1. Hi Barbara, one of our testers baked it at 375 for 15 minutes and had great results. How did yours turn out?

    1. As you know, I’m always looking for new and tasty seafood recipes, and, of course, I’ve found yet another one on LC! This dish has interesting textures and flavors. My family really enjoyed it. I used pecans for the crust. Next time I may use about 1/2 teaspoon less salt for the nut mixture, otherwise I adored this recipe. The dressing served with the fish is lovely. I baked the halibut for about 15 minutes at 375°, and it came out perfect!

      1. Mrs E, I’m thrilled you liked the recipe! And thank you for going through the archives to find something for dinner. It always pleases me to see older recipes get some reader love.

    2. I made it twice already. First time with hazelnuts, second time with pecans (BTW this nut crust is super itself, I used it in some other recipes with fish). This is extremely delicious, such a good combination of flavors. I made apple vinaigrette only once though (was not enough time for it the last time). My boyfriend and his friend were impressed. Thank you for this recipe.

      1. So glad that you liked it, Nadya! Isn’t it nice when you can find that perfect recipe to add to your repertoire of dishes?

        Beth Price
        Director of Recipe Testing

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