Grilled Halibut with Hazelnut Crust makes a quick and easy dinner to serve your family as it is so easy to make and so delicious. Halibut is a rich flavorful fish. The hazelnut crust is a unique contrast and adds a complex texture and taste to this dish.
- 3 egg whites, divided
- 1 cup hazelnuts, toasted and finely-chopped
- 3/4 cup fine bread crumbs, divided*
- 1 tablespoon parsley leaves, fresh, minced
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon orange zest, grated
- 2 teaspoons dry vermouth
- 2 tablespoons milk
- 4 halibut filets (about 1-inch thick)
- 2 tablespoons butter, melted
- 1/4 cup dry white wine
- Lemon wedges
Preheat oven to 350 degrees F. Lightly grease a 10x15-inch baking dish.
In a medium bowl, add 1 egg white; beat lightly. Stir together the chopped hazelnuts, 1 tablespoon bread crumbs, parsley, pepper, salt, orange zest, and vermouth; 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 on the 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.
Preheat your barbecue grill.
Cover barbecue with lid, open any vents, and grill the prepared halibut 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.
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
Carefully remove halibut from pan and transfer onto individual serving plates. Serve with lemon wedges.
Makes 4 servings.
* Check out Making Homemade Bread Crumbs.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Dinner Grilled/Smoked Halibut Halibut, Cod, Red Snapper, Tilapia & Sea Bass Nuts & Seeds Pacific Northwest