Halibut With Hazelnut Crust - cooking recipe

Ingredients

1 red apple
3 Tbsp. olive oil
2 tsp. minced shallots
2 tsp. sugar
1/4 c. lemon juice
2 tsp. Dijon mustard
1/2 c. vegetable oil
1 1/2 tsp. salt
1 tsp. lemon zest
1/2 tsp. thyme
pinch of cayenne pepper
1 Tbsp. water
1 1/2 c. hazelnuts, almonds, walnuts or pecans
pinch of dry mustard
1 1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. grated lemon zest
1 tsp. thyme
1 1/4 lb. halibut fillet
1/4 c. oleo, melted
3 to 4 Tbsp. vegetable oil

Preparation

Cut apple in half and core.
Chop 1/2; reserve other 1/2 for garnish.
In small skillet over medium-low heat, heat olive oil and add chopped apple.
Cook 1 minute, then add shallots and sugar. Continue cooking until apple is tender, 1 minute.
Add lemon juice and remove from heat.
Cool, then puree in blender until smooth. Pour pureed mixture into bowl.
Add the Dijon then slowly whisk in the oil.
Add the 1 teaspoon lemon zest, 1/2 teaspoon thyme and season with 1 1/2 teaspoons salt and pinch of cayenne pepper.
Stir in the water.
Cut the remaining 1/2 apple into 1/4-inch dices. Toss with dressing; refrigerate.