Hazelnut-Crusted Halibut with Roasted Asparagus

By nanarose

Mary Drennen, Cooking Light

APRIL 2012

Ingredients

• 1 tablespoon butter
• 2 teaspoons extra-virgin olive oil, divided
• 4 (6-ounce) halibut fillets, skinned
• 1 egg white, lightly beaten
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 cup finely chopped hazelnuts
• 2 garlic cloves, thinly sliced
• 1 pound asparagus, trimmed
• Cooking spray
• 1 teaspoon chopped fresh thyme
• 4 lemon wedges
• Roasted Red Potatoes

Preparation

Step 1

1. Preheat oven to 400°.

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.

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.