i wanted to do something a little crunchy but a little sweet with my fish. So i started the search for ideas, and thanks to http://www.hearthealthyonline.com/ I found the perfect direction. I always have a variety of nuts on hand. I love to cook and snack with unsalted almonds, cashews, pistachios, hazelnuts, pecans….the list is endless. I also love a good mixture of nuts and dried fruits, such as the new Planters Nut-rition mixes.
So what is not to love about a Hazelnut crusted Halibut with a warm berry sauce? I adjusted the recipe a little bit, and instead of using melted butter to dip the fish for crusting, I used a coat of butter cooking spray. I used a mix of organic frozen and fresh blueberries to make the sauce and replace the sugar with Splenda. This lowers the empty calories a little more.
- 4 4 – 6 ounces halibut fillets
- Nonstick cooking spray
- 2 tablespoons margarine, melted, but not hot
- 3/4 cup finely chopped hazelnuts
- 1 cup frozen mixed berries (blackberries, raspberries, blueberries, and/or strawberries) thawed
- 1/2 teaspoon sugar
Preheat oven to 400 F. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Spray a 15x10x1-inch baking pan with nonstick spray; set aside. In a shallow dish place margarine. In a second shallow dish place chopped hazelnuts. Dip fish in melted margarine. Coat both sides of fillets with nuts. Place coated fillets on prepared pan.
Bake for 8 to 10 minutes or until fish begins to flake when tested with a fork.
While the fish is roasting, puree the berries in a blender or a food processor. Pass the puree through a strainer to remove the seeds. Stir sugar into strained sauce. If desired, place the strained sauce in a small saucepan. Cook and stir over low heat until sauce is warm. Serve the sauce chilled or warmed with the fish