Hazelnut Crusted Alaskan Halibut with Frangelico Sauce

Our friends Jerry and Rose Miner submitted this recipe -- one they read about over a decade ago, to win our January 2012 Facebook contest. Enjoy it with a glass of SV Chardonnay and a crisp salad.

Ingredients: serves four

• 1 4 six-ounce Alaskan Halibut filets; skinless and boneless
• 2 cups hazelnuts
• 2 tsp. white sugar
• 2 cups all-purpose flour, divided
• 1 egg, beaten in shallow bowl for dipping
• 1 lime
• 2 tsp. salt
• 4 tbsp sweet butter, softened to room temperature
• 2 tsp honey
• 2 tsp Frangelico liqueur

Directions:
1.Preheat over to 400 degrees F.

2. Grind hazel nuts very fine and place in food processor with sugar to pulverize for 20-30 seconds. Then add 1 cup flour, blending another 10 seconds.

3. Place three shallow bowls near your workspace. In one, place 1 cup flour; in the second, the beaten egg; and in the third, the ground hazelnut mixture.

4. Rinse halibut under cold water and pat dry lightly. Season with salt and dip into the flour, coating evenly on all sides. Shake off excess flour and then dip into the egg, turning to coat and finally, into the hazelnut, coating evenly.

5. In skillet over medium high heat, melt the butter and place filets serving side down. Cook for three minutes on one side or until golden brown.

6. Cut lime in half and squeeze juice into pan and flip filets before transferring them to an oven safe pan.

7. Finish cooking in the oven for five minutes depending on thickness of filets, which should ultimately be opaque in the center and flake easily with a fork.

8. While filets are finishing, blend the butter, honey and Frangelico. Once filets are done, serve on individual plates with 2-3 teaspoons of sauce spooned onto the crust.