Fish in Hazelnut Crust With Red Pepper Relish

Name: Fish in Hazelnut Crust With Red Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup shelled hazelnuts; 1/4 cup dry bread crumbs; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 2 eggs, beaten; 1 cup flour; 1 teaspoon cayenne pepper; Salt to taste; 1 1/4 pound fresh sturgeon, mahi-mahi, red snapper or monkfish, sliced into eight equal-size scaloppine, about 1/2-inch thick; 1 tablespoon butter or vegetable oil; Red pepper relish (recipe follows)

Servings: persons

3/4 cup shelled hazelnuts
1/4 cup dry bread crumbs
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 eggs, beaten
1 cup flour
1 teaspoon cayenne pepper
Salt to taste
1 1/4 pound fresh sturgeon, mahi-mahi, red snapper or monkfish, sliced into eight equal-size scaloppine, about 1/2-inch thick
1 tablespoon butter or vegetable oil
Red pepper relish (recipe follows)

1
Place the nuts in a dry skillet and cook over medium heat, stirring, for about 15 minutes, until they are toasted.
2
Do not allow them to burn.
3
Wrap the hot, toasted nuts in a clean cloth and rub them in the cloth to remove the skins.
4
Chop them fairly fine in a food processor or by hand.
5
Mix the chopped nuts with the bread crumbs, coriander and cumin and spread this mixture on a plate.
6
Place the eggs in a bowl.
7
Combine flour, pepper and salt and spread on another plate.
8
Dip the pieces of fish first in the flour mixture, shaking off any excess, then dip in the eggs, allowing the excess to run off.
9
Press the fish into the crumbs.
10
Place the fish, as it is coated, on a plate and refrigerate until ready to cook, up to one-half hour.
11
To cook, heat the butter in a large, nonstick skillet.
12
Place the coated fish in the skillet and cook over medium-high heat until the pieces are lightly browned, turning them once until they are browned on both sides, two to three minutes on each side.
13
If all the pieces do not fit in the pan, remove those that are cooked to a warm plate and repeat with the rest.
14
It should not be necessary to add additional butter or oil.
15
Serve at once with red pepper relish on the side.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup shelled hazelnuts, 1/4 cup dry bread crumbs, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cumin, and more.

Yes, Fish in Hazelnut Crust With Red Pepper Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!