Oregon, a land of diverse natural beauty and culinary treasures, offers a delightful combination of fresh seafood and locally grown ingredients. In this recipe, we take succulent halibut fillets and coat them with a crunchy hazelnut crust, creating a symphony of flavors and textures that pay homage to the region’s rich gastronomic heritage. Join us as we guide you through the steps to create this mouthwatering dish that showcases the unique flavors of the Beaver State.
- 4 halibut fillets (6 ounces each), skin removed
- 1 cup hazelnuts, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons butter, melted
- Salt and black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, for garnish
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine the chopped hazelnuts, panko breadcrumbs, and a pinch of salt and black pepper.
- Dredge each halibut fillet in the all-purpose flour, shaking off any excess.
- In a separate bowl, whisk together the beaten eggs and Dijon mustard.
- Dip each floured halibut fillet into the egg mixture, allowing any excess to drip off.
- Press each fillet into the hazelnut and breadcrumb mixture, coating both sides evenly.
- Place the coated halibut fillets on the prepared baking sheet.
- Drizzle the melted butter over the fillets, ensuring they are well coated.
- Bake in the preheated oven for about 12-15 minutes, or until the halibut is cooked through and the crust is golden and crispy.
- Remove from the oven and let the halibut rest for a few minutes.
- Serve the Oregon Hazelnut Crusted Halibut hot, garnished with fresh parsley and accompanied by lemon wedges for a zesty burst of flavor.
- Pair this delectable dish with a side of roasted vegetables or a fresh salad for a complete Pacific Northwest culinary experience.