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4 skinned and boned halibut fillets about 4 oz each
1/8 cup olive oil
1 clove garlic
1 cup shelled hazelnuts, finely chopped
3/4 cup fine dry bread crumbs
1 Tbsp minced parsley
1/8 tsp pepper
1/4 tsp salt
1/4 tsp finely minced or grated dry orange zest
3 egg whites, with 1 set aside
2 tsp vermouth (or 1 Tbsp, your preference)
2 Tbsp milk
2 Tbsp melted butter or margarine
1/4 cup dry white wine
lemon wedges
salt
1. Remove skin from garlic clove. Place in small microwave-safe baking dish and drizzle the olive oil over it. Place in microwave and heat on high for 1 minute. Remove and mince well.
2. Take one of the egg whites and beat lightly until egg membranes are broken down. In a small bowl, mix together the chopped hazelnuts and 1 heaping tablespoon of the bread crumbs. Stir in minced garlic, parsley, pepper, salt, orange zest, and egg white. Mix together well, then add vermouth and mix again.
3. Place remaining bread crumbs in large plate suitable for dredging. Lightly beat remaining egg whites together with milk and pour into a shallow pan or plate. Dip fillets one at a time in egg white to coat well, then press each side of fish into the crumbs to coat well.
4. Lay fillets well apart in a greased 10X 15 inch pan. Once placed, crumble over the top of each fillet a quarter of the nut mixture, then drizzle melted butter or margarine mixed with the wine over it all. (Option: instead of crumbling nut mixture over fillets, you can coat the top of each with a layer of the mixture - it's up to you. Crumbling looks better but takes more time to do carefully.)
5. Bake in a 450 degree oven until fish is opaque in center of thickest part, about 10-15 minutes. With a wide spatula, transfer fillets to 4 dinner plates. Serve with lemon wedges to squeeze over the fish. Add salt to taste.
1/8 cup olive oil
1 clove garlic
1 cup shelled hazelnuts, finely chopped
3/4 cup fine dry bread crumbs
1 Tbsp minced parsley
1/8 tsp pepper
1/4 tsp salt
1/4 tsp finely minced or grated dry orange zest
3 egg whites, with 1 set aside
2 tsp vermouth (or 1 Tbsp, your preference)
2 Tbsp milk
2 Tbsp melted butter or margarine
1/4 cup dry white wine
lemon wedges
salt
1. Remove skin from garlic clove. Place in small microwave-safe baking dish and drizzle the olive oil over it. Place in microwave and heat on high for 1 minute. Remove and mince well.
2. Take one of the egg whites and beat lightly until egg membranes are broken down. In a small bowl, mix together the chopped hazelnuts and 1 heaping tablespoon of the bread crumbs. Stir in minced garlic, parsley, pepper, salt, orange zest, and egg white. Mix together well, then add vermouth and mix again.
3. Place remaining bread crumbs in large plate suitable for dredging. Lightly beat remaining egg whites together with milk and pour into a shallow pan or plate. Dip fillets one at a time in egg white to coat well, then press each side of fish into the crumbs to coat well.
4. Lay fillets well apart in a greased 10X 15 inch pan. Once placed, crumble over the top of each fillet a quarter of the nut mixture, then drizzle melted butter or margarine mixed with the wine over it all. (Option: instead of crumbling nut mixture over fillets, you can coat the top of each with a layer of the mixture - it's up to you. Crumbling looks better but takes more time to do carefully.)
5. Bake in a 450 degree oven until fish is opaque in center of thickest part, about 10-15 minutes. With a wide spatula, transfer fillets to 4 dinner plates. Serve with lemon wedges to squeeze over the fish. Add salt to taste.
