Hazelnut-Encrusted Halibut with Dipping Sauce
I like to think of this as a healthier, anti-inflammatory version of fish and chips. Hazelnuts have a buttery sweetness when roasted, and they make a delicious bread-free crust. You won’t get the golden-brown coloration and crispy texture of battered and fried fish, but you’ll still get good flavor and a lot more anti-inflammatory unsaturated fats. The dipping sauce is reminiscent of tartar sauce. Just throw in some oven-roasted sweet potatoes fries and the package will be complete!
Ingrediënten
FOR THE HALIBUT:
- 1 cup raw hazelnuts
- ¼ cup brown rice flour
- 1 tablespoon Italian herbs
- ½ teaspoon sea salt
- 1½ pounds halibut or any other firm white fish skin removed and cut into 4 fillets
- 3 tablespoons extra-virgin olive oil
FOR THE SAUCE:
- ½ cup Soy-Free Vegenaise
- ½ teaspoon Dijon or stone-ground mustard
- 1 small dill pickle finely chopped
- 1 teaspoon pickle juice
- ½ teaspoon honey
- ¼ teaspoon freshly grated lemon zest
Instructies
- Preheat the oven to 350 degrees F.
- Spread the hazelnuts on a baking sheet and roast for 10 minutes.
- Transfer the nuts to a clean dish towel while they’re still warm.
- Wrap the pile of nuts in the towel and aggressively massage them to remove the bitter skins.
- When the nuts are cool to the touch, transfer to a food processor and pulse until finely chopped.
- (Alternatively, put the hazelnuts in a plastic bag, seal, and use a meat tenderizer to pound them into fine crumbs.
- Combine the hazelnuts, flour, Italian herbs, and salt in a shallow dish.
- Use a basting brush to coat both sides of the halibut fillets with the oil and then carefully press each fillet in the hazelnut mixture, making sure both sides are thoroughly coated.
- Place the halibut in a baking dish and bake for 15 to 20 minutes.
- The fish should be just opaque but not dry.
- Meanwhile to make the sauce, whisk together the Vegenaise, mustard, pickle, pickle juice, honey, and lemon zest.
- Place a small spoonful of sauce on each fillet or serve on the side for dipping.
- Halibut and other types of oily white fish are great sources of omega-3s and magnesium, a winning combination for reducing inflammation and protecting the heart.
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