Gluten-Free Pan-Seared Halibut with Brown Butter and Hazelnuts Recipe


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


  1. 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.
  2. 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.
  3. Meanwhile, cook the green beans in boiling water until al dente, about 2 to 4 minutes.
  4. 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

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