Covey Run Recipe Book

Hazelnut-Crusted Halibut with Northwest Pear Vinaigrette

This dish pairs perfectly with Covey Run Riesling. Makes 4 servings.



  • 1 unpeeled firm, ripe fresh pear, halved and cored
  • ½ cup olive oil
  • 2 tsp sugar or honey
  • 3 Tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp minced shallot
  • 1 ½ tsp minced fresh thyme
  • ¼tsp salt
  • pinch of cayenne pepper


  • 1 ½ cups (8 ounces) hazelnuts, lightly toasted and skinned
  • 1 tsp kosher salt
  • ¼ tsp cayenne pepper
  • 1 Tbsp grated lemon zest
  • 4 skinless ½-inch to ¾-inch-thick halibut fillet portions (about 6 ounces each)
  • 4 Tbsp (½ stick) butter, melted
  • Garnish: fresh thyme sprigs


To make the vinaigrette: Chop half of the pear; reserve the other half. Combine the chopped pear, olive oil, sugar, lemon juice and mustard in a blender and process until smooth. Place pureed mixture into a small bowl. Dice the remaining pear into ¼-inch pieces and add to mixture with the shallot, thyme, salt and cayenne. Set aside or refrigerate for up to 24 hours.

To make crust and finish the dish: Combine the crust ingredients in a food processor and pulse until finely chopped but not so fine as a meal. Set aside in a large shallow dish. Preheat an oven to 425° F. Grease a rimmed baking sheet with oil. Dip each piece of fish in the melted butter, coating well. Immediately press each piece firmly into the crust mixture, turning to coat all sides well.

Place the coated halibut pieces on the baking sheet and bake for about 8 to 10 minutes, or until the fish is just cooked through; cooking time will depend upon the thickness of the fish. Carefully transfer the fish to individual plates and drizzle some of the vinaigrette over them. (Bring vinaigrette to room temperature before using.)

Garnish with thyme sprigs. Pass the extra vinaigrette.

Recipe © 2009 Kathy Casey Food Studios®