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May 2008
This month, our recipe hails from The Pine Tavern in Bend. This recipe is perfect for a relaxing evening with friends.
Hazelnut Crusted Halibut with Marionberry Margarita Sauce
Ingredients:
-1 cup Oregon Hazelnuts
-1/2 (one-half) teaspoon fresh thyme, chopped
-1/2 (one-half) teaspoon fresh oregano, chopped
-1/2 (one-half) teaspoon fresh rosemary, chopped
-1/3 (one-third) cup cornmeal
-2 Tablespoons flour
-1/4 (one-fourth) teaspoon salt
-1/4 (one-fourth) teaspoon black pepper
Purée all ingredients in a food processor until it has a crumb texture.
Marionberry Margarita Sauce
-2 Tablespoons salad oil
-2 cups yellow onion, small dices
-1 Tablespoon garlic, minced
-1/2 (one-half) cup tequila
-1 Tablespoon lemon juice
-1 Tablespoon lime juice
-3 Tablespoons honey
-1/4 (one-fourth) cup sugar
-2 Tablespoons rice vinegar
-1 cup water
-4 cups fresh marionberries or blackberries
-1/2 (one-half) teaspoon salt
-1/4 teaspoon black pepper
Caramelize onions in oil in a medium saucepan until browned. Add garlic and tequila and reduce until dry. Add juices, honey, sugar, vinegar and water and bring to a boil. Add half of the berries and return to a boil. Remove from heat and purée mixture until smooth in a blender. Add remaining berries and salt and pepper.
Final Step
Coat 4 6-ounce halibut filets in the hazelnut crust. Place on greased baking sheet and bake at 350 degrees for 15 minutes. Top with the berry sauce and garnish with your favorite starch and vegetables.
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