Halibut With Hazelnut Crust

• 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

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

red apple, olive oil, shallots, sugar, lemon juice, mustard, vegetable oil, salt, lemon zest, thyme, cayenne pepper, water, hazelnuts, mustard, salt, cayenne pepper, lemon zest, thyme, oleo, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199159 (may not work)