In our winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. Many of you cooked and baked to cope and to spend time with your family and friends.
We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we will share more here on the blog each Friday.
Send your food and drink recipes to editor@spectator.org — and let us know what you think of any that you try out!
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Hazelnut Butter Grilled Halibut
6 halibut filets, 6-7 ounces each, about 1 inch thick
1 cup shelled hazelnuts
6 Tbsp unsalted butter, softened
2 Tbsp olive oil
1 tsp garlic, finely minced
3 Tbsp chardonnay
Salt and fresh ground pepper to taste
Preheat oven to 350° F. Lightly toast hazelnuts in oven for 15 minutes, monitoring carefully to prevent burning. Turn nuts onto a clean towel and rub the skins off gently. In a food processor, process the hazelnuts until finely ground.
Prepare the grilling marinade: In a saucepan over a low heat, combine ground hazelnuts, butter, olive oil, and garlic. Allow to cool and whisk in chardonnay. Reserve half for drizzling over finished filets.
Salt and pepper halibut filets on both sides. Liberally brush with melted butter mixture.
Heat the grill to very hot and allow to cool slightly. Brush grill with vegetable oil and immediately set down filets. Grill each filet for 7 to 8 minutes per side, undisturbed.
Remove from heat and drizzle with remaining marinade. Serve immediately.
– Peter Taussig
