Recipe from Salty’s at Redondo.
Blackened Halibut with Caramelized Peaches, Organic Greens,
Spiced Hazelnuts, and Local Blackberries
For the Fish
- 2 T Salty’s Blackening Spice
- 6oz Fresh Alaskan Halibut
For the Hazelnuts
- ¾ C hazelnuts
- 2 egg whites
- ½ tsp cinnamon
- ½ tsp cayenne
For the Peaches
- 3-4 Peaches, sliced into ½” pieces
- ¼ C sugar
- 1 T olive oil
For the Salad
- ¼ C fresh organic green
- ¼ C your favorite vinaigrette
- ¼ C fresh local blackberries
For the fish: Preheat the oven to 325 degrees. Coat the halibut with a thin layer of Salty’s Blackening Spice. In a nonstick sauté pan on medium heat, sear the fish for about 2 minutes on each side. Then, transfer the sauté pan to the oven to finish cooking the halibut. After two-three minutes in the oven, remove the fish and set the pan aside.
For the hazelnuts: Preheat the oven to 300 degrees. In a large stainless steel bowl, whip the egg whites to a soft peak. (You can use a hand whisk or a mixer.) Then, fold in the cinnamon and cayenne. Gently add the hazelnuts to the egg white mixture and coat well. Bake the hazelnuts on a foil lined tray in the oven for about 4-5 minutes. Set the hazelnuts aside to cool at room temperature.
For the peaches: Turn the oven to broil. In a large bowl, toss together the peaches with the sugar and the oil. Then, lay the peaches on a foil lined baking sheet. Place the baking sheet on the top rack of the oven and closely watch the peaches as they caramelize. They can burn quickly so be careful. Once they are lightly browned, remove the peaches from the oven and set aside.
Assembling the salad: In a large bowl, toss the greens with the vinaigrette. Then top the salad with the peaches, hazelnuts, and blackberries. Serve the blackened halibut alongside the salad. Enjoy!
Be sure to let us know how your version of this fun dish tastes.