Hazelnut Crusted Halibut with Garlic Mashed Potatoes

Ingredients

• 1 pound red potatoes
• cut into chunks
• 5 cloves garlic
• minced
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/4 teaspoon ground black pepper
• 1/4 cup hazelnuts
• 1/4 cup seasoned bread crumbs
• 2 halibut fillets
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 5 tablespoons butter
• 3 tablespoons vegetable broth

Instructions

1. Place the potatoes into a large pot, and cover with water.
2. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
3. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste.
4. Drain potatoes, then mash together with the garlic paste, butter, and pepper.
5. Keep warm.
6. Preheat an oven to 500 degrees F (260 degrees C).
7. While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C).
8. Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste.
9. Pour onto a shallow dish.
10. Season the halibut fillets on both sides with 1/4 teaspoon of salt.
11. Gently press one side of the halibut fillets into the nut mixture, and set aside.
12. Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat.
13. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes.
14. Turn the fillets over, and place into the preheated oven.
15. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
16. Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown.
17. Stir in the vegetable broth, and bring to a simmer.
18. To serve, mound the potatoes onto the center of each dinner plate.
19. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.