Nut & Veggie Halibut

This recipe was featured in my newsletter dated February 1, 2007.

Nut & Veggie Halibut
by Chip Desormeaux

4 servings halibut, about 6 oz. each
2 tbs. EVOO, in all
salt & pepper to taste
2 tbs. coarsely chopped almonds
¼ c. onion, finely chopped
¼ c. finely chopped celery
1 tbs. finely chopped green bell pepper
1 tbs. finely chopped red bell pepper
½ c. pine nuts
1 tbs. dry parsley
3 thin tomato slices
3 thin lime slices
juice of 1-2 limes
coriander or allspice for roasting

Preheat the oven to 425°.

Rub the fish lightly with 1 tbs. of the extra virgin olive oil (EVOO) and sprinkle with the salt & pepper.

Heat the remaining 1 tbs. oil in a small saucepan. Add the chopped almonds and toss until they just begin to brown. Immediately add in the pine nuts and continue to toss until nicely browned but not burnt.

Immediately add the chopped onion, celery, and bell pepper, (this will halt the browning process of the nuts) and cook, stirring occasionally, for 3 minutes, or until the onion is wilted. Stir in the parsley and drizzle with just about a ½ tsp. or so of fresh lime juice. Salt to taste.

Butterfly the fish fillets with a very sharp knife (make a horizontal incision across the breadth of the fish, stopping before the last ½ inch of the end of the fillet and then open up the fish flat). Sprinkle with a little salt and pepper and another squirt or two of fresh lime juice.

Stuff the fish with the mixture along with the slices of tomato and close the fish up.

Season the top of the fish with salt and pepper and just a dash or two of ground coriander or allspice. Drizzle the fish with a little olive oil.

Place the fish on a piece of foil and drop a few fingers-full of the veggie mixture as a garnish.

Bake for 10-15 minutes, or until the fish flakes easily with a fork.

Serves four.

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Nut & Veggie Halibut Recipe