Hazelnut-Crusted Halibut with Apple Salsa

By kayjayjohnson

Jamie Burrell, Carnation, WA, Sunset

SEPTEMBER 2011

Ingredients

• 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
• 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

Preparation

Step 1

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

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.

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.