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
Makes 6 servings
Email Grocery List
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.)
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.
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.
Halibut with Nut Crust and Apple Vinaigrette Recipe © 2009 Renée Behnke. Photo © 2009 Angie Norwood Browne. All rights reserved. All materials used with permission.