Baked Halibut with
Walnuts au Gratin
Diamond Foods
1 1/2 pounds fresh or
frozen halibut fillets
Salt and pepper
Juice of 1 lemon
2 tablespoons dry
white wine
1 cup finely diced toasted
Diamond walnuts
1 cup grated sharp
Cheddar cheese
1/4 cup milk
1/2 cup dry bread crumbs
1 tablespoon butter
or margarine
Preheat oven to 400°F.
Place fish on a well-greased sheet of heavy-duty
aluminum foil. Sprinkle with salt, pepper, lemon juice
and wine.
Combine walnuts, grated cheese and milk; spread on
top of the fish.
Sprinkle with bread crumbs and dot with butter.
Wrap the fish tightly in the foil, sealing the ends and
top with double folds.
Bake for 25-30 minutes, or until the fish is tender and
flaky. Makes 4 servings.
Pan-Roasted Halibut with
Butternut Squash, Toasted
Hazelnuts and Sage
Pacific Seafood Group
3 tablespoons
butter, divided
1 butternut squash,
peeled, seeded
and diced
4 6-ounce halibut fillets
Salt and pepper
1 tablespoon chopped
fresh sage
1 tablespoon chopped
fresh chives
1 tablespoon chopped
fresh parsley
1/4 onion, diced
1/2 cup white wine
1 bay leaf
1/2 cup heavy cream
1/4 teaspoon
grated nutmeg
1/2 cup toasted hazelnuts
Preheat oven to 350°F.
Place a large sauté pan on medium heat. Add 2
tablespoons butter, then squash. Cover and cook
for 10 minutes, stirring occasionally.
Preheat an ovenproof sauté pan over medium-high
heat. Season halibut with salt and pepper. Combine
herbs and coat one side of halibut with half of herbs,
setting aside the rest. Melt 1 tablespoon butter in the
pan; add halibut, herb side down. Cook for 5 minutes,
or until browned. Flip fillets and place the pan in the
oven for 10 minutes, or until fish is done.
Add onions to the squash and cook, covered, for
5 minutes, stirring occasionally. When squash is lightly
browned, add wine and bay leaf. Cook until wine is
absorbed. Add cream and nutmeg; cook until
thickened. Season with salt and pepper. Toss in
reserved herbs.
Spoon squash onto 4 plates and top with halibut and
hazelnuts. Makes 4 servings.
