This baked halibut is so easy to make and so delicious.
More of Linda's great
Halibut Recipes
and also
How To Select, Buy, and Cook Fish.
Grilled Halibut
with
Hazelnut Crust
Recipe Type:
Halibut,
Seafood,
Wine
Yields:
4 servings
Prep time: 20 min
Bake time: 10 min
Ingredients:
3
egg whites, divided
1 cup toasted and finely-chopped hazelnuts
3/4 cup fine
bread crumbs, divided*
1 tablespoon minced fresh parsley leaves
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon grated
orange zest
2 teaspoons dry vermouth
2 tablespoons milk
4
halibut filets (about 1-inch thick)
2 tablespoons melted butter
1/4 cup dry white
wine
Lemon
Wedges
*Check out
Making Homemade Bread Crumbs.
Preparation:
Preheat oven to 350 degrees F. Lightly grease a 10x15-inch baking dish.
In a medium bowl, add 1 egg white; beat lightly. Add hazelnuts, 1 tablespoon bread crumbs, parsley, pepper, salt, orange zest, and vermouth, stirring to combine; set aside.
Place remaining bread crumbs on a large plate suitable for dredging. In a shallow pan or pie plate, lightly beat remaining egg whites and milk together. Place halibut filets, one at a time, into egg whites to coat well, then press each side of the filets into bread crumb mixture to coat well.
Lay prepared filets well apart in prepared baking dish; crumble the hazelnut mixture over the top of each.
In a small bowl, combine melted butter and white wine; drizzle over top of the filets.
Bake 8 to 12 minutes, uncovered, or until a
meat
thermometer registers an
internal temperature of 140 degrees F (halibut will be slightly opaque in thickest part). Remember the halibut continues to cook after it is removed from the heat source. Carefully remove halibut from pan and transfer onto individual serving plates. Serve with lemon wedges.
Approximately cooking times for halibut:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
Makes 4 servings.
