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Ingredients  (Serves 4)

  • 4 – 6 ounces halibut fillets
  • Nonstick cooking spray
  • tablespoons unsalted butter, melted, but not hot
  • 3/4 cup finely chopped hazelnuts
  • cup frozen mixed berries (blackberries, raspberries, blueberries, and/or strawberries) thawed
  • 1/2 teaspoon sugar


  • Preheat oven to 400 F. Thaw fish if frozen. Rinse fish; pat dry with paper towels.
  • Spray a 15x10x1-inch baking pan with nonstick spray; set aside.
  • In a shallow dish place butter. In a second shallow dish place chopped hazelnuts.
  • Dip fish in melted margarine. Coat both sides of fillets with nuts. Place coated fillets on prepared pan.
  • Bake for 8 to 10 minutes or until fish begins to flake when tested with a fork.
  • While the fish is roasting, puree the berries in a blender or a food processor.
  • Pass the puree through a strainer to remove the seeds.
  • Stir sugar into strained sauce. If desired, place the strained sauce in a small saucepan.
  • Cook and stir over low heat until sauce is warm.
  • Serve the sauce chilled or warmed with the fish.