Archived Recipe
Sweet Basil Archived Recipes

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Fall means...apples! Johnny (Appleseed) Chapman's Birthday is September 26 and October is National Apple Month. Here's a great way to use some great fruit in season this thyme of the year.

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Halibut In Hazelnut Crust With Thyme Apple Vinaigrette
Serves 4
INGREDIENTS - Halibut
4 halibut fillets (6 oz. each) cut in half
1/2 cup milk
11/2 cup hazelnuts, toasted and chopped fine
1/2 cup breadcrumbs
2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper

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INGREDIENTS - Vinaigrette & Greens
3 shallots, small dice
1 green apple, small dice
2 T sesame oil
11/2 tsp. fresh thyme
1/2 cup apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup apple juice concentrate
3/4 cup walnut oil (vegetable oil ok)
2 cups mixed salad greens
PREPARATION - Halibut
Pre-heat oven to 375 degrees
Season halibut fillets with salt and pepper
Pour milk in a shallow pan
Dredge fillets in milk and then hazelnut mixture
On a parchment-lined baking sheet, place fish and bake until flaky (10-15 minutes), turning once

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PREPARATION - Vinaigrette
Saute shallots and apple in sesame oil until soft then transfer to large mixing bowl
Whisk in thyme, vinegar, apple juice concentrate, salt and pepper. Whisk in oil.
Add greens to bowl and toss
Plate greens and place fish on greens

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Sweet Basil Gourmetware & Cooking School, Inc.
10749 North Scottsdale Road #101
Scottsdale, Arizona 85260
Northeast Corner of Scottsdale & Shea
Tel: 480-596-5628
Fax: 480-367-1722
www.sweetbasilgourmet.com
E-Mail:sweetbasil@sweetbasilgourmet.com
Hours:
Monday - Saturday 9:30AM - 6PM

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