Hazelnut-Garlic Topping for Wild Alaskan Halibut


1 cup roughly chopped hazelnuts (could also use almonds or pecans)
2 garlic cloves, minced
2 tablespoons olive oil
Combine the ingredients in a mixing bowl.
Makes about 1 cup (enough for 4 to 6 Wild Alaskan Halibut fillets)


Preheat oven to 350°F.

Sprinkle Wild Alaskan Halibut fillets lightly with salt and freshly ground black pepper. 

Top each fillet liberally with hazelnut topping mix (about 3 tablespoons per fillet).

Place fillets on a lightly greased baking sheet and bake for about 15 minutes, or until the fish is just cooked through. Garnish with sprigs of fresh fennel or dill

Serves 4-6.