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This a fantastically romantic meal for two, but can be easily made for more! Halibut fillets are pan-roasted with a lovely hazelnut crust. Enjoy!
21 people made this
- 450g red potatoes, cut into chunks
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1/4 teaspoon ground black pepper
- 4 tablespoons hazelnuts
- 4 tablespoons seasoned breadcrumbs
- 2 halibut fillets
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 tablespoons butter
- 3 tablespoons vegetable stock
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Place the potatoes into a large pot, and cover with water. Bring to the 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 260 C / Gas 10.
- Pulse the hazelnuts and breadcrumbs 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 each halibut fillet into the nut mixture, and set aside.
- Heat the olive oil and 1 tablespoon of butter in an ovenproof frying pan over medium-high heat. Place the halibut fillets nut-side-up into the frying pan; 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 stock, and bring to a simmer.
- To serve, mound the potatoes onto the centre of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.
Reviews & ratingsAverage global rating:(18)
Reviews in English (14)
I have minor criticisms of this recipe and made minor changes - nevertheless it is a wonderful dish Hubs and I both enjoyed. The potatoes are perfect just as written. The recipe doesn't specify, but for color and interest I didn't peel them and added chopped fresh parsley at the end. Don't be tempted to just boil the garlic along with the potatoes - you'll lose a lot of flavor! I used the ground hazelnuts on half the filets, ground almonds on the other and Hubs and I agree the almonds were the clear winner. I love hazelnuts but in our view they're too sweet to coat fish with. I made my own fresh bread crumbs, seasoning them lightly with an Italian seasoning blend. I used grouper filets and brushed them with olive oil before coating them on both sides with the nut/bread crumb mixture. Because my filets were thin I didn't bother to finish cooking them in the oven - a few minutes in the skillet on both sides cooked them perfectly. The browned butter was a nice touch, but we agreed we could have done without it. I don't think it makes that much a difference in taste and all that extra butter just wasn't necessary. Omitting it would not diminish the dish and would save a lot of calories as well as an extra step in the preparation. I served this with fresh asparagus which was the perfect complement and made for a beautiful presentation.-31 Jul 2010
by Sarah Waltrip
Delicious!! The crust on this halibut is so, so good! I loved the mashed potatoes because I love garlic, but some of you might want to cut down from 5 cloves, but if you love buttery, garlicy mashed potatoes with tender halibut you will love this recipe! This is my new favorite and I can't wait to try this out on other fish. Loved it!-12 Mar 2009
I never had halibut before and it was delicious with this recipe. I had bought frozen halibut from Costco and defrosted it in the refrigerator over night. I did almost exactly what the recipe says except I used only about 4 tablespoons of butter and for the broth I dissolved a knorr's vegetable bullion cube and used about 4 tablespoons of that. I wish I had used more broth, it was very tasty with the browned butter. The recipe calls for 2 halibut steaks, I made 3, so I thought I would need to increase the nut/bread crumbs so I made 1/3 cup of each, it was way too much, the regular recipe is enough for at least 4 steaks. Overall it was an excellent dinner; and it was so easy and quick to make. I will definitely make it again.-31 Aug 2009