Hazelnut Crusted Halibut with Garlic Mashed Potatoes recipe
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Ingredients
- 1 pound red potatoes, cut into chunks 5 cloves garlic, minced ½ teaspoon salt 3 tablespoons butter ¼ teaspoon ground black pepper ¼ cup hazelnuts ¼ cup seasoned bread crumbs 2 halibut fillets ¼ teaspoon salt 1 tablespoon olive oil 1 tablespoon butter 5 tablespoons butter 3 tablespoons vegetable broth
Nutrition Info
- 1038.4 caloriescarbohydrate: 52.4 gcholesterol: 191.2 mgfat: 73.9 gfiber: 6.6 gprotein: 45 gsaturatedFat: 35.4 gservingSize: -sodium: 1652.6 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Hazelnut Crusted Halibut with Garlic Mashed Potatoes
Directions
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Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
Preheat an oven to 500 degrees F (260 degrees C).
While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet, cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.