Walnut and Dijon-Crusted Fish

lightly adapted from recipe in November 2016 Cooking Light Magazine

1/2 c raw walnut halves
2 tbsp chopped fresh thyme
1 tbsp dijon mustard
1 large egg white, lightly beaten
4 (6 oz) halibut fillets (not tail pieces)
1/4 tsp kosher salt
1/2 tsp black pepper
1 1/2 tbsp olive oil
4 lemon wedges

Preheat oven to 400 degrees.

Place walnuts in a large ziplock bag. Seal bag. Crush gently with a mallet or heavy pot until nuts break into small pieces. Combine nuts and thyme in a shallow dish. Combine dijon and egg white in a different shallow dish.

Press tops of fillets in egg mixture; shake off excess. Sprinkle fillets with salt and pepper. Dip egg side of fillets in walnut mixture, pressing to adhere.

Heat oil in a large ovenproof nonstick skillet over medium. Place fillets, walnut side down, in skillet. Cook until walnuts are golden and toasted, 3 to 4 minutes. Turn fish. Put pan in oven. Bake at 400 until fish flakes easily with a fork, 4 to 5 minutes. Serve with lemon wedges.

I made this with salmon but I'm sure it would be great with halibut. I had to increase the baking time for the size of salmon pieces I had. Our family really enjoyed this recipe.

My rating: 4.5 stars
Boys said: thumbs up