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Hazelnut Crusted Halibut with Hatch Chile Lime Sauce

26 Aug

So right now at Central Market, it’s Hatchmania.  Basically, there are these things, hatch chiles, that are grown in New Mexico that are only available for about three weeks.  And CM buys tons of them.  So if you go in the store, all of their samples have hatch chiles and they are really just everywhere.

So I went in a week or so ago and tired a delicious sample they had out: Hazelnut Crusted Halibut with Hatch Chile Lime Sauce.  Lucky for me they had a recipe to go with it so I could make it on my own (and share it with all of you here).  Hatch chiles won’t be available for much longer, but I’m pretty sure you could substitute another type of chiles and it would be just as good.  So give it a try.

Hatch Chile Lime Sauce

1 8 oz container sour cream (in an attempt to be slightly healthier I used light sour cream)

1/4 cup heavy cream

3 roasted Hatch peppers, skinned and seeded (if you go to CM they sell them roasted so you don’t have to do it yourself)

juice of 1/4 lime (I really like lime so I used 1/2 a lime)

salt to taste

Combine ingredients in a small saucepan, and heat gently over low heat.  Keep warm while preparing fish.

Hazelnut Crust

8 oz hazelnut meal (I didn’t need nearly this much)

2 tsp salt

1 tsp black pepper

1 lb halibut fillets

grape seed oil for frying (I didn’t want to spend $6 on grape seed oil to use it once so I just used olive oil instead)

Combine hazelnut meal, salt & pepper on a plate.  Dredge halibut, shaking off excess.

Heat the oil in a skilled on medium high heat; add fish and cook until firm and flakes with a fork, turning once.

Ladle sauce over halibut and serve immediately.

It was seriously delicious, give it a try.

Southwestern Salmon Burgers

12 Aug

Colorful, fresh, a little spicy, good for you, AND delicious.


1 pound of skinless salmon fillet
¾ cup blanched almond flour
2 large eggs
1 red bell pepper, diced into ¼ inch cubes
1 tbsp minced fresh cilantro
1 tbsp finely chopped scallions (use the white and green parts)
1 tsp sea salt
1 tsp ground cumin
1 tsp ground chipotle
1 tbsp freshly squeezed lime juice
2 tbsp grapeseed oil
 


Rinse the salmon, pat dry, and cut into ¼ inch cubes


In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. 

Form the mixture into 2-inch patties.


Heat the oil in a large skillet over medium-high heat.  Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.

I served this alongside a salad and Cilantro Lime rice. Delish!

**I wish I had a picture to show you how beautiful the final product was…but Baby Hunter showed up, and this Auntie wouldn’t set him down to pick up a camera.  By the time I thought about it, all the salmon was gone. Oops!
 
 
Holly’s notes: I made this dish with my momma (gluten-free, soy-free, dairy free…) hence some of the unusual ingredients: almond flour, grapeseed oil.  I went ahead and bought a small bag of almond flour as I’ve been trying to incorporate more of it into what I cook. I substituted regular ol canola oil instead of grapeseed. Grapeseed sounds a little too “hippy-healthy” for me. 🙂 You could also use EVOO if that’s all you had.

I didn’t have a red bell pepper on hand, so I used green—they’re always cheaper, anyways.

Instead of trying to skin the salmon myself, I asked my friendly HEB butcher to do it. He gladly obliged.

Bon appetit!

*This recipe is from the Gluten-Free Almond Flour Cookbook