Crusted Hazelnut Halibut with Marsala Mango Sauce

Sweet mango sauce creates the perfect tang over a hazelnut-coated halibut.

Ingredients

MARSALA MANGO SAUCE:

¾ cup Marsala wine, sweet

¼ cup chutney, mango or regular

1 tablespoon butter or margarine

1 teaspoon soy sauce, light

¼ teaspoon ginger, ground

HAZELNUT CRUSTED HALIBUT:

¾ cup hazelnuts, toasted, skin removed, finely diced

1 tablespoon parsley, diced

½ teaspoon salt

⅛ teaspoon black pepper, ground

1 egg, beaten

4 (4oz each) halibut fillets

2 tablespoons vegetable oil

Preheat oven to 400ºF.
Bring Marsala wine to boil in small saucepan; reduced heat and simmer until reduced to ½ cup, stirring constantly. Add chutney, bring back to simmer and reduce to ½ cup, stirring constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in blender until smooth; set aside.
Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate medium bowl; set aside.
Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut mixture, pressing nuts onto fish to coat both sides.
Heat oil in large ovenproof frying pan over medium high heat. Add fish and fry for 1 to 2 minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes per 1-inch thickness of fish until flakey. Spoon 2 tablespoons heated sauce over each fillet.

Prep time: 15 minutes

Cooking time: 10 minutes

Makes: 4 servings

Based on 4 servings.

Per serving: