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Dianne M.

Hazelnut Encrusted Halibut with Apple Vinaigrette

Serves 8
6 tablespoons olive oil
1 cup chopped apple
2 large shallots, finely chopped
½ cup sugar
1 cup fresh lemon juice
4 teaspoons Dijon mustard
1 cup vegetable oil
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon pepper

2 cups skinned hazelnuts, finely chopped
1 tablespoon grated lemon rind
2 teaspoons salt
½ teaspoon cayenne pepper
1/8 teaspoon dry mustard
½ cup butter or margarine, melted
8 (6 oz.) halibut fillets, skinned

Lemon slices
Fresh Parsley

1. Heat oven to 425. Heat olive oil in medium skillet over medium heat; add apple, shallots, sugar and lemon juice. Cook until apple is tender. Cool slightly; place in blender container. Blend on high until smooth. Add mustard. Place in small bowl; whisk in vegetable oil. Add seasonings; stir until well blended. Keep warm. (Vinaigrette may be refrigerated until serving. Reheat to serve.)

2. Mix hazelnuts with lemon rind, salt, pepper, and dry mustard in flat dish. Dip fillets into butter, then into hazelnut mixture. Press crumbs onto fish. Place on greased baking sheet. Bake 10 – 15 minutes or until halibut is cooked through. Place on serving platter; drizzle with warm vinaigrette. Garnish with lemon slices and parsley, if desired. Serve with remaining vinaig

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