Sunday cooking adventures

Tonight I made a recipe from Cooking Light Magazine, “Hazelnut-Crusted Halibut.” It was wonderfully simple and tasted great. Along with it I made roasted cauliflower and baked sweet potatoes. Since we can’t have green vegetables right now, the cauliflower represented a little change for us. I imagine you can use this recipe with other firm white fish too.

Heat 1 teaspoon olive oil and 1 tablespoon of butter on medium heat (with my slow stove, I actually had to use medium high heat).

Arrange four 6-ounce halibut fillets on a cutting board and brush tops with lightly beaten egg white (skin side down).


Press 1/4 cup finely chopped nuts (I used walnuts — you could use hazel nuts, pecans or pine nuts instead) firmly onto fish.

Put fish, nuts side down in hot pan.  Cook for 3 minutes or until brown. Turn CAREFULLY. Cook 4-5 minutes more or until desired doneness. I cooked mine 5 minutes. I tested it by sticking a knife all the way into fish and then pressing knife lightly against my lip. When the knife was hot, I knew fish was done. I can’t remember where I learned that tip but it works.

IMG_1612Good enough to eat. Which we did!


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