Dust the halibut fillets with pepper. In a large skillet on medium-high heat, melt the butter with the olive oil. When hot, place halibut in pan and sear, about 3 minutes. Turn the fillets over and braise with white wine, covered. Cook until wine is reduced to almost a glaze, about 10 minutes. Remove halibut and place on a warm plate. In skillet, add the hazelnuts and salt. Saute until hazelnuts are quite toasted. Add the liqueur and reduce to a glaze. Add whipping cream and reduce to a thickened consistency. Pour over the halibut. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (1192g)|
|Recipe Makes: 1|
|Calories from Fat: 1389 (58%)|
|Amt Per Serving||% DV|
|Total Fat 154.3g||206 %|
|Saturated Fat 28.6g||143 %|
|Monounsaturated Fat 93.7g|
|Polyunsanturated Fat 21.3g|
|Cholesterol 378.9mg||117 %|
|Sodium 588.3mg||20 %|
|Potassium 5329.1mg||140 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 17g|
|Protein 213.3g||305 %|
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Calories per serving: 2392
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