Sablefish with Hazelnut Crust

1. 1

   Mix miso and 2 tablespoons red wine and spread on top, not skin side, of fish.

2. 2

   Set aside.

3. 3

   Heat butter on medium-high in an ovenproof skillet large enough to hold the fish in a single layer.

4. 4

   When the butter no longer foams, add the hazelnuts and cook a few minutes, until the nuts are toasty and lightly browned.

5. 5

   Remove from the heat.

6. 6

   Heat oven to 400 degrees.

7. 7

   Transfer the contents of the skillet to a bowl.

8. 8

   Place the fish, skin side down, in the skillet and spoon the hazelnuts and butter on top.

9. 9

   Place in the oven 12 to 15 minutes, until the fish is just cooked through and is starting to flake.

10. 10

    Transfer fish to a serving platter.

11. 11

    Place skillet on the stove and add the remaining half cup of wine.

12. 12

    Stir in the honey.

13. 13

    Cook on medium-high until wine has reduced and become syrupy.

14. 14

    Season to taste and pour over and around the fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.