3Stir a pinch of salt and pepper into the flour and reserve in a shallow dish.
4Whish together the honey and soy sauce and reserve.
5Dip the halibut filets in the flour, coating thoroughly and shaking gently to remove any excess. Next dip them in the egg wash, draining off any excess, and immediately roll in the walnuts to coat. Reserve for 5 minutes to allow the coating to “set.”
6Heat the olive oil in a sauté pan large enough to hold the filets and add the fish. Cook on one side until golden brown, flip carefully and finish in the oven for 5 minutes, or until cooked through.
7Arrange on a plate and drizzle with the reserved sauce.
8The Cutting Horse Restaurant recipe provided courtesy of Chef Joey Kistler
Grilling in aluminum foil packages is a practical riff on the French technique en papillote, where ingredients are wrapped in parchment paper and baked. The food steams, making it tender and flavorful.
We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting.