Hazelnut Lemon Halibut
This halibut has a succulent texture and the breading adds a burst of fresh citrus flavour. Fish is nature's fast food so be sure to add it to your regular or seasonal menu rotation.
Servings 6 people
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
Note 1. Sweet rice flour is also called glutinous rice flour. It is gluten free and safe for celiacs.
This breading works on any white fish. This recipe makes enough breading for 6 so when I'm cooking for 2 or 3 I divide the breading in half and freeze it. That makes an extra quick dinner one night when I pull the ready-made breading out of the freezer.
