Gluten free cooks need new breading ideas and the one on this Hazelnut Lemon Halibut is a winner. It starts with breadcrumbs, I use leftover gluten free bread I made or paid a fortune for. Adding hazelnuts gives it extra crunch and lemon zest adds a burst of citrus flavour. Together it's the perfect complement to the delicate white flesh of halibut.
If I was serving this dish as part of a meal celebrating citrus season I'd start with my Grapefruit Avocado Salad, add a simple rice dish and green veg, then finish dinner with Orange Cupcakes or no-bake Key Lime Pie.
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🍋 Ingredients
After many disappointments with store bought gluten free breadcrumbs, I switched to making my own. Gluten free bread, store bought or homemade, isn't cheap. I save all leftover bread and buns in the freezer. When I need breading I turn it into crumbs, use what I need and save the crumbs in the freezer too.
- Halibut fillets - Halibut is in season at the end of winter and it's succulent texture makes it a real treat.
- Sweet rice flour or cornstarch - An everyday gluten free flour blend is not the best choice for breading. A starch helps the breading adhere to the fish and that's what you want.
- Egg & cream - One of the three steps that make a great breading.
- Gluten free breadcrumbs - I make mine from leftover pieces of bread and buns.
- Hazelnuts & lemon - The key to this fresh, crunchy breading.
- Parsley (fresh or dried) - Green always adds to the presentation.
See recipe card for complete ingredient list and exact amounts.
🐟 Instructions: 3-Step Method for Breading
Breading takes a little extra time but once you've done the same 3-step method it gets easier. Lay the fish in a single layer on a plate or tray then set out three bowls for the assembly line process.
- Dredge fish in sweet rice flour or cornstarch. Gently shake to remove excess flour and ensure the food is evenly coated.
- Dip into egg mixture (typically egg with milk or cream). Lift out of mixture and allow excess to drip off back into the bowl.
- Place food on top of the seasoned breadcrumb mixture. Turn to coat all sides. Transfer to tray or wire rack. A short rest of 5 or 10 allows the breading to stick to the food.
Proceed as directed in the recipe.
🍋 Instructions: Zesting Citrus Fruit
Citrus zest brings punch to many dishes so I like to keep both orange and lemon zest in my freezer at all times. The little containers are designated for this purpose and stay in the freezer even when they're empty.
Substitutions for Flour in Breading
Gluten free cooks need options so I like to give you some. For coating fish, cubes of meat or any piece of chicken; sweet rice flour and cornstarch are good substitutes.
In recipes with a sauce, like Chicken with Port wine and mushrooms or Italian Chicken Cacciatore stew, the flour adds bulk to the food and slightly thickens the sauce. Sweet rice flour was the first alternative I learned about but cornstarch does an equally good job.
🍞 Gluten Free Panko-Style Breadcrumbs
This breading recipe can be made with any breadcrumbs including panko-style crumbs. I've heard of people making their own panko (and I was envious) using gluten free bread. I haven't tried these but Kikkoman Panko Breadcrumbs seem to be the most available brand.
🍊 Get The Tools: Zesters
Having the right tool for the right job is key. I've used a small hand zester for decades. The long rasp grater/zester, sometimes referred to by the brand name Microplane, is popular now and everyone should have at least one.
These graters come in different widths and lengths with varying sizes of holes. One or a whole set would make an excellent gift. We see them being used in videos and cooking shows everywhere. Microplane is king but there are less expensive ones like this Deiss brand.
Gluten Free Hazelnut Lemon Halibut
Ingredients
- 6 - 4 oz halibut fillets
- ½ lemon
BOWL #1 - DRY
- ½ cup sweet rice flour or cornstarch (see note 1)
- salt and pepper
BOWL #2 - WET
- 1 egg
- 2 tablespoon cream (10% or higher)
BOWL #3 – HAZELNUT BREADING
- 1 cup gluten free breadcrumbs or your own from leftover bread/buns
- ½ cup finely chopped hazelnuts
- zest of 2 lemons, finely chopped
- 2 tablespoon fresh parsley (or 2 teaspoon dried)
- salt and pepper
PAN FRYING
- 2 tablespoon butter
- 2 tablespoon olive oil
Instructions
- Preheat oven to 350°F.
- Assemble three bowls of ingredients for breading the fish.
- In bowl #1 mix sweet rice flour, salt and pepper.
- In bowl #2 beat the egg and cream together.
- In bowl #3 combine breadcrumbs, nuts, lemon zest, parsley, salt and pepper.
- Squeeze lemon juice over the fish.
- Dredge fish in bowl #1 (seasoned flour)
- Dip in bowl #2 (egg mixture)
- Dredge in bowl #3 (hazelnut breading) pressing crumbs into the fish.
- Heat butter and oil in a sauté pan over medium-high heat. Add fish and cook for 3-4 minutes until browned, turn and cook for 3 minutes until browned.
- Place fish on a baking tray and bake in oven for 5-10 minutes or until done, depending on the thickness of the fish. Serve with lemon.
Notes
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New here? Overwhelmed or frustrated with gluten free? Get started with this guide to understanding gluten free flour. I guarantee, you can learn to cook gluten free food everyone wants to eat.
🎉 Exciting news! Adventures in a Gluten Free Kitchen, a membership for gluten free cooks who want to learn together, is here. Click to learn more!
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