I love the presentation of this dish. The rich toasted brown of the hazelnuts and the bright green asparagus just scream “Eat me because I’m good!” It’s a nice meal to put together, and although there are a bunch of little steps to complete, the process is relatively simple and doesn’t take long at all (23 minutes. I timed it.)
If you can’t find halibut anywhere (for whatever reason, they do not sell it in Gainesville, which is very frustrating) or it is more than you want to spend on fish, I’ve found that flounder makes a very nice substitute. I think flounder is a little less flavorful than halibut, so I would recommend adding some extra herbs or spices to it, such as some extra thyme from the asparagus.
Hazelnut-Crusted Halibut with Roasted Asparagus
From Cooking Light, April 2012
Total Time: 28 Minutes
- 1 tablespoon butter
- 2 teaspoons extra-virgin olive oil, divided
- 4 (6-ounce) halibut fillets, skinned
- 1 egg white, lightly beaten
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ cup finely chopped hazelnuts
- 2 garlic cloves, thinly sliced
- 1 pound asparagus, trimmed
- Cooking spray
- 1 teaspoon chopped fresh thyme
- 4 lemon wedges
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 ¼ teaspoon salt and ¼ 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 ¼ teaspoon salt, remaining ¼ teaspoon pepper, and thyme. Bake at 400° for 8 minutes or until crisp-tender. Serve with fish and lemon wedges.