Ingredients: For the hazelnut crust: ½ cup hazelnuts, chopped ¼ cup panko bread crumbs 1⁄4 teaspoon garlic powder 1⁄4 teaspoon onion flakes 1⁄8 teaspoon cayenne pepper For the halibut: 4 halibut fillets, about 7 ounces each salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 4 tablespoons herbed chèvre, divided For the Pinot Noir reduction: ½ bottle Pinot Noir 2 tablespoons sugar Recipes: Prepare the hazelnut crust: In a food processor, combine all the ingredients and process for 25 seconds. Set aside. Prepare the halibut: Preheat the oven to 400°. Rub the halibut fillets with olive oil, salt and pepper. Top the halibut with 1 cup of the hazelnut crust and place in an oven safe pan. Transfer the pan to the oven to bake for 15 minutes, or until the fillets are golden brown. Meanwhile, prepare the Pinot Noir reduction. In a saucepan over medium heat, bring the Pinot Noir to a boil and cook until it reduces by 2⁄3. Add the sugar and whisk until well combined. Remove from heat and set aside. To serve, arrange 1 halibut fillet onto each of 4 individual serving plates. If desired, top each fillet with 1 tablespoon of the herbed chèvre then, using a spoon, drizzle the wine reduction sauce over the halibut. Serves 4
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Oregon Hazelnut -Crusted Halibut
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