Caputo’s Hazelnut Crusted Halibut with Limoncello Sauce

1 cup hazelnuts, finely chopped
4 halibut steaks or fillets
salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil
2 T unsalted butter
zest and juice from 1 lemon
1/4 cup limoncello
3 T fresh Italian parsley, chopped

Spread the chopped hazelnuts on a plate and press each of the halibut steaks onto the chopped nuts coating both sides. Salt and pepper each steak. Heat the olive oil in a large skillet over medium-high heat and add the steaks to the skillet. Cook for 3 to 4 minutes per side or until the fish is done. Remove the fish to a serving platter and keep warm.

Meanwhile deglaze the skillet with the butter and lemon juice, scraping up all the bits in the pan. Add the lemon zest and limoncello and reduce until the sauce just starts to thicken. Pour the sauce over the fish, sprinkle with the parsley and serve.

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