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Halibut With Nut Crust and Apple Vinaigrette Recipe

Halibut With Nut Crust and Apple Vinaigrette Recipe

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Halibut With Nut Crust and Apple Vinaigrette

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Ingredients:

Serving

1/4 cup butter, melted (unsalted )
1/4 cup vegetable oil
36 oz halibut fillets, skinless (about 6 fillets)
6 tbsp vegetable oil
1 apple, peeled, cored & diced (large)
1 tbsp shallot, minced
1 tbsp shallot, minced
1/3 cup lemon juice, freshly squeezed
2 tsp sugar
3 tbsp apple cider vinegar
1 tbsp hazlenut oil (or pecan oil, can use olive oil in a pinch)
2 tsp dijon mustard
2 tsp minced thyme, fresh (or 1/2 tsp dried )
1 tsp lemon zest, grated fine
1/2 tsp pink peppercorns, crushed
salt & freshly ground black pepper
2 cups coarsely chopped hazelnuts (or pecans)
1 tbsp lemon zest, freshly grated
1 1/2 tsp thyme, fresh, minced (or 1/2 tsp dried )
1 1/4 tsp salt
3/4 tsp dry mustard
1/2 tsp cayenne pepper

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
For the vinaigrette, 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 adsvance, allowing it to come to room temperature before serving.).
For the nut crust, 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 breadcrumbs. Avoid overprocewssing. You don't want to make a nut paste. Transfer to a shallow dish.
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 8 to 12 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1281.59 Kcal (5366 kJ)
Calories from fat	1051.73 Kcal
		% Daily Value*
Total Fat	116.86g	180%
Cholesterol	148.07mg	49%
Sodium	979.19mg	41%
Potassium	1192.42mg	25%
Total Carbs	21.97g	7%
Sugars	10.19g	41%
Dietary Fiber	7.5g	30%
Protein	44.87g	90%
Vitamin C	15.2mg	25%
Vitamin A	0.1mg	5%
Iron	6.6mg	37%
Calcium	102.5mg	10%

Amount Per 100 g
Calories	275.03 Kcal (1151 kJ)
Calories from fat	225.7 Kcal
		% Daily Value*
Total Fat	25.08g	180%
Cholesterol	31.78mg	49%
Sodium	210.14mg	41%
Potassium	255.9mg	25%
Total Carbs	4.71g	7%
Sugars	2.19g	41%
Dietary Fiber	1.61g	30%
Protein	9.63g	90%
Vitamin C	3.3mg	25%
Iron	1.4mg	37%
Calcium	22mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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