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1
Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
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2
For the vinaigrette, heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat.
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3
Add the apple and shallot and cook, stirring for 2 to 3 minutes, until the shallot is tender.
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4
Stir in the lemon juice, sugar and remaining 5 tablespoons vegetable oil.
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5
Transfer half this mixture to a food processor and pulse a few times to finely chop.
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6
Combine this with the remaining apple/shallot mixture in a medium bowl.
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7
Whisk in the vinegar, nut oil, mustard, thyme, lemon zest and peppercorns.
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8
Season to taste with salt and pepper and set aside.
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9
(Refrigerate the dressing if making more than 1 hour in adsvance, allowing it to come to room temperature before serving.
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10
).
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11
For the nut crust, combine the nuts, lemon zest, thyme, salt, mustard and cayenne in the food processor.
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12
Pulse 10 to 15 times to finely chop the nuts, until they have a texture of breadcrumbs.
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13
Avoid overprocewssing.
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14
You don't want to make a nut paste.
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15
Transfer to a shallow dish.
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16
Stir together the melted butter and vegetable oil in a shallow dish.
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17
Dip the halibut in this to evenly coat, allowing the excess to drip off.
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18
Immediately coat the fish evenly with the nut crust and set on the baking sheet.
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19
Bake for 8 to 12 minutes, until the crust is nicely browned and the fish is just opaque throughout (the timing will vary depending on the thickness of the fish.
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20
).
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21
to serve, set the halibut pieces on individual warmed plates.
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22
Stir the vinaigrette to remix and spoon it over and alongside the fish.
