Halibut With Hazelnuts, Marjoram And Vermouth – a delicious recipe with filets of halibut, Extra virgin olive oil, Salt, marjoram, Lemon zest, hazelnuts. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put two sheets of foil on your work space. Drizzle the center of each with about 2 tsp of olive oil.
2
Rinse the halibut and pat dry. Rub each side of the fish on the olive oil on a foil sheet and then place in the center of each sheet. Season with salt and pepper and the marjoram. Sprinkle on the lemon zest.
3
Place the crushed hazelnuts atop each filet. Then top each fillet with slices of tomato and onion. Sprinkle some more salt on top of the onion. Finally, add 2 tsp of Vermouth to each sheet of foil, lifting the edges if needed to prevent running off of the sheet.
4
Seal each foil sheet into a packet, taking care not to make the packet too tight. Place each packet onto a medium-high grill and cook, covered, for approximately 8 minutes on one side and 1 minute on the other.
5
Serve and enjoy!
8
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 filets of halibut, Extra virgin olive oil, Salt and pepper, 2 teaspoons Dried marjoram, and more.
Yes, Halibut With Hazelnuts, Marjoram And Vermouth 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.
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