Sablefish with Hazelnut Crust

• 2 tablespoons red miso
• 2 tablespoons plus 1/2 cup dry red wine
• 1 1/2 pounds sablefish fillets
• 5 tablespoons unsalted butter
• 1/2 cup hazelnuts, shelled, skinned, toasted and very finely chopped
• 2 teaspoons honey
• Salt and ground black pepper

1. Mix miso and 2 tablespoons red wine and spread on top, not skin side, of fish.
2. Set aside.
3. Heat butter on medium-high in an ovenproof skillet large enough to hold the fish in a single layer.
4. When the butter no longer foams, add the hazelnuts and cook a few minutes, until the nuts are toasty and lightly browned.
5. Remove from the heat.
6. Heat oven to 400 degrees.
7. Transfer the contents of the skillet to a bowl.
8. Place the fish, skin side down, in the skillet and spoon the hazelnuts and butter on top.
9. Place in the oven 12 to 15 minutes, until the fish is just cooked through and is starting to flake.
10. Transfer fish to a serving platter.
11. Place skillet on the stove and add the remaining half cup of wine.
12. Stir in the honey.
13. Cook on medium-high until wine has reduced and become syrupy.
14. Season to taste and pour over and around the fish.

red miso, red wine, sablefish fillets, unsalted butter, hazelnuts, honey, salt

Taken from cooking.nytimes.com/recipes/1015850 (may not work)