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Hazelnut Crusted Alaskan Halibut Fillet
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Ray's Boathouse, Seattle, Washington


  • Fish:
  • 4 6-oz skinless halibut fillets
  • 1 egg white, lightly whipped
  • 4 oz (112 grm) finely chopped hazelnuts
  • 2 oz (56 grm) bread crumbs
  • 1 tbsp (15 ml) olive oil
  • salt and pepper
  • Orange Tarragon Butter Sauce:
  • 2 oz (56 grm) finely chopped shallots
  • 4 oz (112 grm) orange juice
  • 2 oz (56 grm) Chardonnay
  • 2 oz (56 grm) heavy cream
  • 2 oz (56 grm) butter
  • 1/4 oz (7 grm) fresh tarragon leaves
  • 1 tbsp (15 ml) olive oil
  • Fish:
  • Mix the hazelnuts and breadcrumbs thoroughly.
  • Season the fish with salt and pepper, dip in egg white and then into the breadcrumb mixture.
  • Sear in a hot skillet about 2 minutes on each side, then cook until golden brown on medium heat.
  • Top with Orange Tarragon Butter Sauce.
  • Orange Tarragon Butter Sauce:
  • Sweat the shallots in olive oil.
  • Add orange juice, reduce by 1/2.
  • Add Chardonnay, bring to a simmer.
  • Add heavy cream and simmer for about 5 minutes.
  • Whisk in soft butter and tarragon leaf.
  • Season with salt and pepper to taste.

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