This morning on KSEE Sunrise Chef Roy Harland of Bentley’s Gourmet Market and Bistro shows us how to prepare a tasty Halibut fillet with Hazelnuts and Capers.
1/2 cup hazelnuts
4 six-oz pieces halibut fillets (or other white fish such as tilapia)
2 T olive oil
2 T unsalted butter
1 garlic clove, minced
2 T Champagne vinegar
2 T water
3 T drained bottled capers
1/4 cup minced flat leaf parsley
Pulse hazelnuts in food processor until finely chopped.
Pat fish dry and season with salt and freshly ground black pepper. Heat oil in large heavy skillet over medium-high heat until it shimmers. Saute fish, turning once, until golden and just cooked through, about 5 or 6 minutes total, depending upon thickness of fish. Remove from pan and keep warm.
Melt butter in skillet, then saute the hazelnuts with the garlic until nuts are golden brown, 1 to 2 minutes. Add vinegar and water, scraping up any bits, then remove from heat and stir in the capers and parsley. Season with salt and pepper.
Serve the fish with your favorite side dishes on warm plates with the pan sauce.
Recipe courtesy Chef Roy Harland of Bentley's Market and Bistro