Hazelnut Crusted Halibut with Boozy Blackberry Sauce
This is a wonderful fish dish with many interesting flavours from the nuts and sauce.
Servings 4 servings
Ingredients
Hazelnut Crust
- 1 cup hazelnuts, finely chopped
- 1/2 tsp. fresh thyme finely chopped
- 1/2 tsp. fresh oregano, finely chopped
- 1/2 tsp. fresh rosemary, finely chopped
- 2 tbsp. cornmeal
- 2 tbsp. Flour
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 1/4 cup olive oil
Blackberry Sauce
- 1 tbsp. olive oil
- 1 cup onion diced
- 1 clove garlic minced
- 1/4 cup tequila (you can omit if you wish)
- 1/2 tbsp. lemon juice
- 1/2 tbsp. lime juice
- 1 1/2 Tbsp. honey
- 2 tbsp. sugar or sugar substitute
- 1/2 tbsp. rice vinegar or white wine vinegar
- 1/2 cup water
- 2 cups fresh blackberries
- 1 pinch salt
- 1 pinch black pepper, freshly ground
Fish
- 4 6 oz halibut filets or other white fish
Instructions
Prepare the sauce
- Caramelize onions in oil until browned. Add garlic and tequila and reduce until dry.
- Add juices, honey, sugar, vinegar, water and bring to a boil. Add half of the berries and return to a boil.
- Remove from heat and purée mixture until smooth in a blender (or immersion blender).
- Add remaining whole berries and salt and pepper.
- This will yield more than enough sauce for this dinner, so you can store in the fridge for a week or freeze for your next halibut dinner.
Prepare the fish
- Add all the dry crust ingredients and place on a plate. Pour the olive oil on a separate plate. Coat 4 x 6-ounce halibut filets in the olive oil, then the hazelnut mixture, pressing in to get coverage.
- Place on greased baking sheet and bake at 350 degrees for 15 minutes.
- Plate by spooning sauce on the plate, then adding the fish. Serve with your favorite vegetables.
Notes
You will have extra sauce which you can freeze for the next time you serve the dish.