Hazelnut Encrusted Halibut with Pear Chutney
Author: Michelle Babb on Jan 4th, 2012
Recipe Category: Entrees
Encrusting halibut or any white fish in hazelnuts is a great way to convert even the pickiest eater into a fish lover. A spicy/sweet pear chutney is the perfect accompaniment to this mild fish!
- 1 cup hazelnuts
- 2 pounds white fish (tilapia, halibut, cod)
- 1 tablespoon Italian seasoning
- ¼ cup rice flour
- 1 egg white
- 1 tablespoon olive oil
- 2 medium pears, peeled, cored and chopped
- 1 small can diced mild chili peppers
- ½ cup white wine
- 2 cloves garlic
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon cayenne pepper (optional)
- Preheat oven to 350° F. Place hazelnuts on a baking sheet. Place in the oven and roast for 5 minutes.
- While the hazelnuts are roasting, place all chutney ingredients in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to low, cover and simmer.
- Remove nuts from the oven, transfer into a bowl and set aside to cool. Change the oven setting to broil.
- Remove skin from the white fish and cut into four, equal size fillets. Place hazelnuts in a plastic bag and seal. Use a meat tenderizer to pound nuts into a medium to fine texture. Transfer ground hazelnuts into a shallow dish. Add Italian seasoning and rice flour and blend well. Brush egg white onto fish fillets and carefully roll each fillet in the hazelnut mixture. Make sure fish is thoroughly coated.
- Place fillets onto the baking sheet, baste with olive oil and cook for approximately 15 minutes. Cook until opaque but not dry.
- Top with pear chutney and serve immediately.
Makes 4 servings