This fish recipe, inspired by Shauna Ahern’s story in this issue (page 85), can also be made with pork or boneless, skinless chicken breasts.
Servings 4 people
- 3 tablespoons plus 4 teaspoons olive oil
- 1 teaspoon kosher salt
- 3 tablespoons Dijon mustard
- 1⁄2 teaspoon freshly ground black pepper
- 4 6- to 8-ounce halibut fillets, skin on, patted dry
- 1⁄2 cup sweet rice flour
- 10 ounces green beans or haricots verts trimmed
- 3⁄4 cup whole hazelnuts chopped
- 3 tablespoons lemon juice
- 4 lemon wedges for garnish
Preheat the oven to 350°F. In a large bowl, combine the 3 tablespoons olive oil, salt, Dijon mustard, and pepper. Add the halibut, coat evenly, and marinate for 5 minutes.
Remove the halibut from the marinade and dredge each fillet in sweet rice flour. Heat a large sauté pan over medium-high heat. Add the 4 teaspoons olive oil. When the oil is very hot, sear the fish on all sides, about 6 to 8 minutes total, then put the pan and fish, skin-side down, in the oven, and finish cooking, about 5 minutes. Transfer to a plate and reserve.
Meanwhile, cook the green beans in boiling water until al dente, about 2 to 4 minutes.
Carefully wipe the pan clean with a paper towel and return it to the stovetop over medium-high heat. Add the butter and hazelnuts. When the butter turns chestnut brown, about 3 to 5 minutes, add the lemon juice. Add the green beans and toss to coat. Divide the fish and green beans among 4 dinner plates, drizzle the brown butter and hazelnuts on top, garnish each with a lemon wedge, and serve.
Photo Maren Caruso