Hazelnut-Crusted Halibut with Apple Salsa
Photo by Iain Bagwell
What’s more fall than a salsa made of apples? The apples are seared slightly alongside chopped shallots before being tossed in a dressing of lemon juice, dijon mustard, and fresh herbs. The texture plays nicely alongside the hazelnut crust on a soft white fish like halibut.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This November.”
How to Make It
Step 1
1
Preheat oven to 425°. Make crust: Whirl ingredients in a food processor until nuts are finely chopped.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
HAZELNUT CRUST
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
FISH AND SALSA
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
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