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.
Grilled Halibut With Hazelnut Crust Recipe: https://whatscookingamerica.net/halibuthazelnut.htm