I made recipe up tonight and it is what we had for dinner. I served it with some braised red cabbage Chris made, and some spinach salad. Also when roasting the hazel nuts, be sure and roast a few extra as they are difficult to avoid eating after they are roasted in butter and salted.
¾ cup toasted Hazelnuts
1/8 t ground red pepper
1T Lemon zest
1t thyme
3-4 halibut Filets
2 oz light cream cheese
2T finely chopped white onion
2T chopped cilantro
1 cup crab meat
Start with the halibut filets, if they are thicker than ½ inch then cut them so they are about ½ inch thick. Salt and Pepper the filets.
To toast the hazel nuts: put some butter in a pan and place the nuts in it then roll the nuts around. Put them in the oven at 425 for 10-15 minutes. Salt them lightly and rub off the dark skins that come off.
To make the hazel nut crust: Put the hazel nuts, red pepper, lemon zest and thyme in a food processor and chop up the nuts.
Make the cream cheese filling: mix the cream cheese, cilantro and white onion in a glass bowl, microwave for about 20 seconds to soften the cream cheese mixture so it will be easier to spread. If you are using crab meat you can mix it all together, but if using crab legs, do not mix so you don’t break up the leg pieces.
To Assemble: Spread the cream cheese mixture on the halibut filets.
Arrange the crab legs on the cream cheese mixture.
Roll the filets to make them into logs.
Roll the filets in some melted butter and pat on the hazel nut crust to coat them.
Place them on an olive oiled baking pan. Bake at 425 for 10-15 minutes,
and it is dinner time!
No comments:
Post a Comment