Grilled Halibut WITH Roasted Hazelnut Crust
- 15m Prep Time
- 14m Cook Time
- 29m Ready In
Grilled halibut with a roasted hazelnut crust, inspired by Pacific Northwest flavors. The mild seasoning preserves the delicate taste of the fish while adding texture from the hazelnut and panko coating.
Ingredients
- 118 ml raw hazelnuts
- 59.1 ml panko bread crumbs
- 3.7 ml kosher salt
- 2.46 ml coarse ground black pepper
- 2.46 ml fresh thyme chopped
- 454 g halibut fillet or steaks
- 14.8 ml extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.2 mg
- Iron: 0.37 mg
- Magnesium: 28.1 mg
- Phosphorus: 269 mg
- Potassium: 505 mg
- Zinc: 0.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml raw hazelnuts
- 59.1 ml panko bread crumbs
- 3.7 ml kosher salt
- 2.46 ml coarse ground black pepper
- 454 g halibut fillet or steaks
- 14.8 ml extra-virgin olive oil
Prepare
- Chop 2.46 ml fresh thyme
Let's Cook
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Step 1.
In a small cast-iron skillet or sauté pan over medium-high heat, toast the hazelnuts for 4 minutes, shaking the pan frequently to avoid scorching, until you smell a roasted aroma. Alternatively, toast them on the grill.
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Step 2.
Transfer the warm toasted hazelnuts to a food processor and pulse until they are ground to a fine texture resembling grainy salt.
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Step 3.
In a medium bowl, combine the ground hazelnuts, panko bread crumbs, kosher salt, black pepper, and chopped fresh thyme. Stir with a spoon until evenly mixed. This mixture can be made in advance and stored in an airtight container.
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Step 4.
Prepare the grill for direct/indirect cooking, aiming for a target temperature of 400°F (about 200°C).
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Step 5.
Coat both sides of the halibut fillet or steaks with the olive oil. Season the flesh side only with the hazelnut mixture, pressing gently to adhere.
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Step 6.
Place the halibut on the grill skin side down over direct heat. Cover the grill and cook for 8 to 10 minutes, without flipping, until the internal temperature reaches 135°F (about 57°C). The skin will protect the fish from the flame. If flare-ups occur, move the halibut to the indirect side to finish cooking. The hazelnut crust should be slightly browned.