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Halibut with Hazelnut Creme

4 Halibut fillets; 8 oz. each
1 ts White pepper
1 tb Olive oil
1 tb Butter
1 c Dry white wine
1 ts Salt
4 tb Toasted hazelnuts; chopped
3 tb Hazelnut liqueur
3/4 c Whipping cream

Dust the halibut fillets with pepper. In a large skillet on medium-high heat, melt the butter with the olive oil. When hot, place halibut in pan and sear, about 3 minutes. Turn the fillets over and braise with white wine, covered. Cook until wine is reduced to almost a glaze, about 10 minutes. Remove halibut and place on a warm plate.

In skillet, add the hazelnuts and salt. Saute until hazelnuts are quite toasted. Add the liqueur and reduce to a glaze. Add whipping cream and reduce to a thickened consistency. Pour over the halibut.

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