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This brown-buttery, lemony fish recipe can also be made with pounded pork or boneless, skinless chicken breasts.

Servings 4 people
Calories 513 kcal


  • 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 (we like Mochiko brand)
  • 10 ounces green beans or haricots verts trimmed
  • 1/2 cup (4 ounces/1 stick) unsalted butter cut into pieces
  • 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.

  3. 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.

  4. Meanwhile, cook the green beans in boiling water until al dente, about 2 to 4 minutes.
  5. 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.
Nutrition Facts
Amount Per Serving
Calories 513 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 16g100%
Cholesterol 75mg25%
Sodium 936mg41%
Potassium 493mg14%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 4g4%
Protein 12g24%
Vitamin A 1217IU24%
Vitamin C 24mg29%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.