📝 About This Recipe
This dish captures the essence of the Pacific Northwest by pairing the pristine, flakey white meat of wild-caught Halibut with the earthy, buttery crunch of Oregon hazelnuts. A delicate balance of fresh lemon zest and aromatic thyme elevates the crust, while a quick pan-sear ensures the fish remains incredibly moist. It is a sophisticated yet approachable celebration of coastal ingredients that brings the flavor of the Puget Sound directly to your dinner table.
🥗 Ingredients
The Fish
- 4 pieces Fresh Halibut Fillets (6-ounce portions, skin removed)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 cup All-purpose Flour (for dredging)
The Hazelnut Crust
- 3/4 cup Roasted Hazelnuts (unsalted, skins removed and finely chopped)
- 1/4 cup Panko Breadcrumbs (for added crunch)
- 1 teaspoon Fresh Thyme (leaves only, minced)
- 1 tablespoon Lemon Zest (from about one large lemon)
- 2 tablespoons Dijon Mustard (acts as the 'glue' for the crust)
- 1 tablespoon Unsalted Butter (melted)
Searing and Finishing
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (for the pan)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Remove the halibut fillets from the refrigerator 15 minutes before cooking to take the chill off, ensuring even cooking.
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2
Pat the fillets thoroughly dry with paper towels. This is crucial for getting a good sear and helping the crust adhere.
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3
In a shallow bowl, combine the finely chopped hazelnuts, panko breadcrumbs, minced thyme, lemon zest, and melted butter. Mix until the crumbs are evenly moistened.
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4
Season both sides of the halibut fillets with kosher salt and freshly cracked black pepper.
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5
Lightly dust only the top side of each fillet with a tiny bit of flour, shaking off any excess.
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6
Brush a thin, even layer of Dijon mustard over the floured top of each fillet.
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7
Press the halibut, mustard-side down, into the hazelnut mixture. Use your hands to firmly press the nuts into the fish to create a thick, even coating.
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8
Preheat a large non-stick or well-seasoned cast iron skillet over medium-high heat. Add the olive oil and the tablespoon of butter.
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9
Once the butter is foaming and quiet, carefully place the halibut in the pan, crust-side DOWN. Sear for 3-4 minutes without moving them, until the crust is golden brown and fragrant.
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10
Carefully flip the fillets using a fish spatula. Be gentle to keep the crust intact.
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11
Cook on the second side for another 3-5 minutes, depending on the thickness of the fillets. The fish is done when it is opaque throughout and flakes easily with a fork (internal temp of 130-135°F).
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12
Remove the fillets from the pan and let them rest on a warm plate for 2 minutes.
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13
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
💡 Chef's Tips
For the best texture, pulse the hazelnuts in a food processor until they are the size of coarse sand; don't over-process or they will turn into butter. If your fillets are very thick (over 1.5 inches), sear the crust in the pan then finish them in a 400°F oven for 5 minutes to prevent burning the nuts. Always use 'Dry' sea scallops or halibut; if the fish has been treated with phosphates (wet), it will release too much water and the crust will get soggy. Substitutions: If hazelnuts aren't available, Macadamia nuts or Walnuts provide a similar fatty, rich profile that complements the lean fish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Willamette Valley Chardonnay or a bright Pinot Gris. Serve alongside roasted asparagus spears drizzled with balsamic reduction. A side of wild rice pilaf with dried cranberries and scallions complements the earthy hazelnut flavors. For a lighter option, serve over a bed of baby arugula tossed in a simple lemon-truffle vinaigrette.