Crusted Hazelnut Halibut with Marsala Mango Sauce
Sweet mango sauce creates the perfect tang over a hazelnut-coated halibut.
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