Halibut Nuggets with Hazelnut Crumb Crust

"Luscious hazelnuts from Washington and Oregon orchards, elevate chunks of halibut to new heights in this easy recipe." Braiden Rex-Johnson

• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1/2 cup Panko bread crumbs or unseasoned dry bread crumbs
• 1/4 cup finely chopped hazelnuts
• 2 teaspoons minced cilantro, plus extra sprigs for garnish
• 1 1/2 pounds halibut fillets, skin and bones removed, rinsed, drained, patted dry and cut into 16 pieces
• Salt and freshly ground black pepper
• 3 cups cooked jasmine or basmati rice

METHOD

Preheat oven to 450°F. Lightly coat a baking sheet with oil or nonstick cooking spray. Set the baking sheet aside.

In a small mixing bowl, stir together the mustard,soy sauce, butter, and honey. In another small bowl, mix together the bread crumbs, hazelnuts, and the minced cilantro.

Lightly sprinkle the halibut pieces with salt and pepper. Dip the top of each halibut nugget in the honey-mustard mixture, allow the excess to drain off, then dip in the hazelnut-crumb mixture. Place the nuggets on the baking sheet without crowding.

Bake the halibut nuggets for 8 to 12 minutes, or 10 minutes per inch of thickness. The fish should just turn opaque. To test for doneness, cut into the center of one nugget with the tip of a small, sharp knife and pull apart slightly.

To serve, mound the rice in the center of individual plates. Place the nuggets in a symmetrical pattern over the rice mounds and garnish with the cilantro sprigs.

Serves: 4

Note: Panko bread crumbs are lightly colored, coarsely textured crumbs used in Japanese cooking to coat fried foods. They are available in Asian markets and the Asian section of most grocery stores.

Reprinted with permission from ©2005 Braiden Rex-Johnson Pike Place Public Market Seafood Cookbook, published by Ten Speed Press.

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