Nut Crusted White Fish
6 Filets of skinless halibut, haddock, cod or other white fish
2 Tbs Olive oil
10 Tbs Butter, cubed
4 Oz Mixed nuts of choice (pistachios, pecans, pine nuts, etc.)
¼ tsp Honey
2 Tbs Lemon juice + more for squeezing over fish
¼ tsp Salt
Teeny Tiny Spice Company blend of choice
Suggested Teeny Tiny Spice blends: Ras el hanout, Seaside Spice, Yucatecan Recado Rojo, Persian Adwiya or any other!
For the nut crust:
Place the butter in a pan over medium high until golden brown (about 4 minutes). Remove from heat and add in the nuts (coarsely chopped), honey, lemon juice and salt. Spread the butter/nut mixture in a single layer on a parchment lined baking sheet, keeping the nuts tightly together in a rectangle shape. Place baking sheet in the refrigerator for a couple of hours to chill.
To prepare the fish:
When the butter crust is firmly set and you are ready to cook the fish, brush each filet with the olive oil. Use enough Teeny Tiny Spices to coat each side of each filet and add a pinch of salt and some black pepper to each. Lay the filets on a baking sheet.
Heat the broiler to high and cook the filets for 5 to 7 minutes (depending on the thickness of your filets) until they are almost cooked through.
While the fish is cooking, remove the nut butter crust from the fridge and cut into 6 rectangle pieces, each one cut to the size to fit on top of each filet.
Remove the fish from the oven and lay the rectangle pieces of nut crust on top of each filet. Return to oven and broil for another minute or two, until the nuts are golden brown(be careful not to burn them).
Remove from oven when done, squeeze lemon juice over each filet and serve over a bed of cooked sweet peas.