Hazelnut-Crusted Halibut
Pacific halibut fillets coated in crushed Oregon hazelnuts and pan-seared to a crisp crust.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 26
- carbs
- 10
- protein
- 36
- calories
- 420
Instructions
- 1
Pat the halibut fillets dry. Season both sides with salt and pepper.
- 2
Mix the crushed hazelnuts and panko breadcrumbs together on a plate.
- 3
Brush a thin layer of Dijon mustard over the top of each fillet.
- 4
Press the mustard-coated side into the hazelnut mixture to make a crust.
- 5
Melt and heat the butter in a skillet over medium heat.
- 6
Place the fillets crust-side down in the skillet. Cook for 4-5 minutes until golden.
- 7
Carefully flip the fillets over. Cook the other side for 3-4 minutes until the fish flakes easily.
- 8
Squeeze fresh lemon juice over the top. Garnish with parsley before serving.
Chef's tips
Press the crust firmly onto the fish so it sticks well. Do not move the fish too much in the pan so the crust stays intact.
Storage
Refrigerate leftovers for up to 1 day; texture is best fresh.
Reheating
Reheat gently in a 300°F oven to preserve the crust.
Common mistakes to avoid
- •Flipping the fish too early before the crust has set and browned.
- •Using raw hazelnuts, which will lack the rich flavor of toasted ones.
Serving suggestions
Cooked Hazelnut-Crusted Halibut?
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