Fish In Hazelnut Crust With Red Pepper Relish Food

FISH IN HAZELNUT CRUST WITH RED PEPPER RELISH

Steps:

• Place the nuts in a dry skillet and cook over medium heat, stirring, for about 15 minutes, until they are toasted. Do not allow them to burn.
• Wrap the hot, toasted nuts in a clean cloth and rub them in the cloth to remove the skins. Chop them fairly fine in a food processor or by hand. Mix the chopped nuts with the bread crumbs, coriander and cumin and spread this mixture on a plate.
• Place the eggs in a bowl.
• Combine flour, pepper and salt and spread on another plate.
• Dip the pieces of fish first in the flour mixture, shaking off any excess, then dip in the eggs, allowing the excess to run off. Press the fish into the crumbs. Place the fish, as it is coated, on a plate and refrigerate until ready to cook, up to one-half hour.
• To cook, heat the butter in a large, nonstick skillet. Place the coated fish in the skillet and cook over medium-high heat until the pieces are lightly browned, turning them once until they are browned on both sides, two to three minutes on each side. If all the pieces do not fit in the pan, remove those that are cooked to a warm plate and repeat with the rest. It should not be necessary to add additional butter or oil.
• Serve at once with red pepper relish on the side.

HAZELNUT-CRUSTED TROUT

Steps:

• Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
• Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
• While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.

SHEET-PAN FISH WITH CHARD AND SPICY RED-PEPPER RELISH

Steps:

• Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)
• In a shallow medium sauté pan, heat 1/4 cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.
• Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.
• Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don't cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.
• As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.

SABLEFISH WITH HAZELNUT CRUST

Steps:

• Mix miso and 2 tablespoons red wine and spread on top, not skin side, of fish. Set aside. Heat butter on medium-high in an ovenproof skillet large enough to hold the fish in a single layer. When the butter no longer foams, add the hazelnuts and cook a few minutes, until the nuts are toasty and lightly browned. Remove from the heat.
• Heat oven to 400 degrees. Transfer the contents of the skillet to a bowl. Place the fish, skin side down, in the skillet and spoon the hazelnuts and butter on top. Place in the oven 12 to 15 minutes, until the fish is just cooked through and is starting to flake. Transfer fish to a serving platter.
• Place skillet on the stove and add the remaining half cup of wine. Stir in the honey. Cook on medium-high until wine has reduced and become syrupy. Season to taste and pour over and around the fish.